Grilled Chicken Skewers with Herbed Yogurt Dip

Cut the chicken breasts into larger cubes so they stay juicy on the skewers and do not dry out during grilling.

In a bowl, mix the olive oil, lemon juice, crushed garlic, sweet paprika, oregano, salt and pepper.

Add the meat to the marinade, coat it thoroughly and let it rest in the refrigerator for at least 30 minutes.

Cut the zucchini into thicker half-moons, the bell pepper into larger squares and the red onion into wedges so they do not fall apart on the grill.

Thread the marinated chicken, bell pepper, zucchini and onion onto skewers, alternating the pieces. Do not pack them too tightly together.

Mix the Greek yogurt with the sour cream, finely chopped chives, crushed garlic and lemon juice. Then season the dip with salt and pepper.

Preheat the grill to medium-high heat and lightly oil the grate so the skewers do not stick.

Grill the skewers for about 12 to 15 minutes, turning them regularly and watching so the chicken develops color but stays juicy.

Once the meat is cooked through to the center and the vegetables are lightly charred, move the skewers away from direct heat and let them rest briefly.

Serve the finished skewers while still warm with the chilled herbed dip, ideally right at the table during a summer gathering outdoors.