In a small bowl, whisk the yogurt with the lemon zest, lemon juice, Greek Oregano, EVOO, garlic powder, Sumac, Greek Seasoning, cayenne, and jalapeno.
In a separate bowl, coat the chicken with the yogurt-lemon mixture(above) and massage the chicken a bit ensuring each piece is fully coated with the marinade.
Place the chicken in the fridge for 2 hours or overnight.
Place one piece of chicken on each skewer and continue until you have about 4-5 cubes on each stick depending on the size of your cubes.
Brush the skewers on both sides with olive oil and then season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.
Serve immediately, garnish with parsley and serve alongside garlic yogurt sauce (recipe above). I served mine on a bed of couscous drizzled with the yogurt sauce (thinned out with a little water)
Notes
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