Greek Chicken Skewers with Cucumber-Yogurt Sauce

Tender, marinated chicken grilled to perfection with onions and peppers, accompanied by a delicious, bright and fresh cucumber-yogurt sauce to dip it in. It only takes one bite of this meal to make your mouth come alive. No, I really mean it. Make it, take a bite, and you'll see what I mean.

For the marinade:
1/4 cup white wine
1/4 cup olive oil
Juice and zest of one lemon
2 large cloves of garlic, smashed
2 Tbsp. fresh parsley, roughly chopped
1 tsp. dried Greek oregano
1 tsp. kosher salt
1/4 tsp. crushed red pepper

Add all ingredients to a large measuring cup, whisk together and set aside.

For the chicken:
3 boneless, skinless chicken breasts
1 red bell pepper
1 orange or yellow bell pepper
1 sweet yellow onion

Cut chicken into cubes. Place in a bowl and pour marinade over them. Toss to coat. Cover tightly with plastic wrap and refrigerate at least 2 hours, up to overnight.

Cut peppers and onion into large chunks. String chicken, onions and peppers onto skewers. I usually put a couple vegetables in between each piece of meat, being careful not to push them too close together where they can't cook all around properly. Place skewers on a platter.

Light grill on medium high heat and allow to preheat for about 5 minutes. Place skewers on grill and cook 10-12 minutes, turning as needed, until meat is cooked through and vegetables are tender. Remove from grill and cover with foil to keep warm.

For the cucumber-yogurt sauce:

1/2 cucumber, with the skin
1 cup plain Greek yogurt
1 Tbsp. fresh lemon juice
Zest from half of one lemon
2 Tbsp. red onion, minced
1 clove garlic, minced
kosher salt
freshly ground black pepper

Using the coarse side of a grater, grate the cucumber over some paper towels. Once grated, squeeze all of the liquid out of the cucumber, like so:

Place the drained cucumber shreds into a medium bowl. Add the remaining ingredients and stir together. Add salt and pepper to taste. Cover with plastic wrap and refrigerate until ready to use.