Servings: 4

1½ pounds boneless skinless chicken breasts, cut into approximately 1 inch cubes 1½ pounds boneless skinless chicken breasts, cut into approximately 1 inch cubes
1 Medium zucchini 1 Medium zucchini
1 - 1½ cups cherry tomatoes 1 to 1½ cups cherry tomatoes
3 tablespoons fresh lemon juice 3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil 2 tablespoon extra virgin olive oil
2 teaspoons dried oregano 2 teaspoons dried oregano
¼ teaspoon ground cumin ¼ teaspoon ground cumin
¼ teaspoon ground coriander ¼ teaspoon ground coriander
Salt to taste Salt to taste
Tzatziki Sauce w/ Lemon & Dill Tzatziki Sauce w/ Lemon & Dill

Whisk together lemon, vinegar, olive oil, and spices to make the marinade. Add marinade and chicken to a freezer bag. Press out the air and seal the bag. Massage the bag to make sure the chicken pieces are coated with marinade. Place in the refrigerator for at least an hour and up to 6 hours.
About 30 minutes before you're going to pre-heat the grill, start preparing the skewers. First, if using wooden skewers, set them to soak in water. Next, cut the cherry tomatoes in half and cut the zucchini into larger bite sized pieces.
Once all the ingredients are ready, turn on the grill and heat to a medium-high heat. Assemble the skewers with alternating chicken, zucchini, and tomato pieces.
Grill the chicken and vegetables approximately 3 to 4 minutes. Flip and grill an additional 3 to 4 minutes or until chicken is cooked through. Serve with lemon dill Tzatziki Sauce.

If you let the chicken marinade for longer than 6 hours, the lemon can grow to overpower the other flavors. it may also over-tenderize the meat.  If you let the chicken marinade for longer than 6 hours, the lemon can grow to overpower the other flavors. it may also over-tenderize the meat.