Ingredients:

1 ¾ lbs. boneless skinless chicken breasts, diced into 1 ¼ inch cubes

¼ cup + 2 tbsp olive oil, divided

3 tbsp lemon juice, fresh

1 tbsp red wine vinegar

3 cloves garlic, minced

2 tsp dried oregano

½ tsp dried basil

½ tsp dried thyme

½ tsp dried coriander

salt and pepper to taste

2 large red bell peppers, diced into 1 ¼ inch pieces

3 small zucchinis, sliced into ½ inch thick rounds

1 large red onion, diced into 1 ¼ inch wedges

Tzatziki Sauce:

1 medium cucumber, peeled, seeded and chopped into chunks

1 tsp salt, plus more to taste

2 – 5.3 oz. containers plain Greek yogurt

1 clove garlic, minced

1 tbsp lemon juice, fresh

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

Directions:

In a bowl, whisk together the ¼ cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste. Mix to combine.

Place the chicken in a Ziploc bag and pour the olive oil mixture over the chicken and press the chicken into the marinade. Refrigerate for 30-45 minutes.

While you are waiting for your chicken to marinate, drizzle and toss the veggies with the 2 tablespoons of remaining olive oil. Season lightly with salt.

Thread a red bell pepper, red onion, zucchini and 2 pieces of chicken onto each skewer and repeat twice. Repeat until the skewers are full.

Using your Air Fryer Oven, place your skewers in the appliance and use the rotisserie setting. Air fry the skewers at 400°F for 10 minutes.

While you are waiting for your skewers to cook, prepare your Tzatziki sauce. Start with placing your diced cucumber in a mesh strainer, sprinkle with salt, toss evenly to coat and allow to rest for 30 minutes at room temperature.

Rinse the cucumbers and squeeze some of the excess liquid out from the cucumbers. Place the cucumbers in a blender and pulse to chop finely. Then, pour the cucumbers into a mixing bowl and add in the rest of the sauce ingredients, whisking to combine.

Store sauce in the refrigerator until ready to serve.