Cut chicken into 1 inch pieces. Set aside.
Add all of the chicken marinade ingredients to a small bowl. Mix well.
Place the chicken marinade and chicken into a large ziploc bag. Shake well so the marinade covers all of the chicken.
Let the bag of chicken sit in the fridge for 1-2 hours.
Metal skewers work best. If you’re using wooden skewers, soak them for about 30 mins prior to chicken being done (this prevents the skewers from burning).
Slide a few pieces of chicken onto each skewer.
Place the chicken skewers onto a heated grill for 10-15 minutes over medium-high heat. Cook until chicken is cooked through (internal temp of 165 degrees) and yogurt is no longer wet. (Note: Depending on your grill type and distance from flame, greek yogurt may cause flare ups during the cooking process.)
To portion, divide into 4ths; for a more exact portion measurement, divide total food weight (not including dish) by 4.
Serve with extra lemon and tzatziki sauce.