Grilled Chicken Skewers with Herb Yogurt and Corn Salad

Cut the chicken breasts into large bite-sized pieces, and cut the red bell pepper, zucchini, and red onion into similarly sized chunks so everything cooks evenly on the skewers.

In a bowl, mix the olive oil, crushed garlic, sweet paprika, ground cumin, oregano, salt, and a little pepper, then add the chicken and vegetables and coat everything thoroughly in the marinade.

Cover the bowl and let the mixture rest for at least 20 minutes so the chicken absorbs the seasoning and stays juicy after grilling.

Thread the chicken and vegetables alternately onto skewers, arranging the pieces snugly but leaving a little space between them for the hot air to circulate.

Mix the Greek yogurt with finely grated lemon zest, lemon juice, crushed garlic, and chopped parsley, then season the dip with salt and pepper and chill it.

Drain the corn, dice the tomato, cucumber, and spring onion into small pieces, add the olive oil and wine vinegar, then lightly season the salad with salt and pepper and toss well.

Heat the grill or grill pan to medium-high and cook the prepared skewers for about 10 to 12 minutes. Turn them several times with tongs during grilling.

Once the chicken is cooked through and lightly charred around the edges, move the skewers away from direct heat and let them rest briefly to keep them juicy.

Serve the grilled chicken skewers on a large platter with a bowl of herb yogurt and fresh corn salad so the dish feels like a hearty summer menu for outdoor dining.