In a large mixing bowl, combine 1 cup of plain yogurt, 3 minced garlic cloves, 2 teaspoons of dried oregano, 1 teaspoon of salt, ½ teaspoon of black pepper, juice from 2 lemons, and 2 tablespoons of extra virgin olive oil. Whisk until smooth and well-blended.

Cut 1.5 pounds of boneless, skinless chicken breasts into evenly sized chunks, about 1 inch thick. Add chicken to the marinade, ensuring they are well-coated, cover, and refrigerate for at least 1 hour.

While the chicken marinates, peel and grate 1 cucumber, squeeze out excess moisture, and mix with 1 cup of yogurt, 1 minced garlic clove, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and juice from ½ lemon.

Preheat your grill to medium-high heat (approximately 400°F). Brush the grill grate with olive oil.

Once marinated, thread chicken pieces onto skewers, alternating with thin lemon slices.

Place the skewers on the grill and cook for about 4-7 minutes on each side until chicken is charred and reaches an internal temperature of 165°F.

Remove skewers from the grill and let rest for approximately 5 minutes.

Serve hot with a generous dollop of tzatziki sauce on the side, pairing with warm pita or Greek salad.