Ingredients:

For the Chicken:

2 chicken breasts, cubed

1 tbls avocado oil

1 tsp paprika

1 tsp garlic powder

¼ tsp salt

1 tsp onion powder

Black pepper to taste

Juice of ½ lemon (adds brightness and helps tenderize)

For the Garlic Parmesan Yogurt Drizzle:

1/4 cup plain nonfat Greek yogurt

1 tbls olive oil

2 garlic cloves, minced

1 tbsp fresh parsley, chopped

2 tbsp grated parmesan cheese 

Pinch of salt

Pinch of red chili flakes 

Splash of lemon juice or white wine vinegar (to brighten and thin the sauce)

Directions:

Soak wooden skewers in warm water for 10 minutes to prevent burning. 

Meanwhile, in a mixing bowl, combine cubed chicken with avocado oil, paprika, garlic powder, salt, onion powder, lemon, and black pepper. Let marinate while skewers soak. Let sit for at least 30 minutes.

Thread the seasoned chicken  on the skewers, pressing the pieces tightly against each other (this ensures juicier meat by preventing the chicken from drying out during cooking)

Pick your prefered cooking method:

1. Grill on a hot cast iron pan for about 3 minutes per side or until they get those nice grill marks

2. Bake at 400°F for 15–20 minutes, flipping halfway, until fully cooked 

3. Air fry at 400°F for 5 minutes. Flip skewers and cook for another 5 minutes.

Make the yogurt drizzle by adding all the drizzle ingredients to a bowl and mix well.

Serve drizzled or on the side as a dipping sauce. 

Garnish with lemon wedge and a sprinkle of parsley.