For the Chicken Skewers:

• 2 lb boneless, skinless chicken thighs
• 2/3 cup greek yogurt
• zest + juice of 1 lemon
• 4 cloves minced garlic
• 2 tsp ground cumin
• 2 tsp oregano
• 2 tsp smoked paprika
• 1.5 tsp aleppo pepper
• 1.5 tsp sea salt
• 1/2 tsp pepper
• 2 tbsp honey (our favorite is garlic or hot garlic)
• 2 tbsp extra virgin olive oil

For the Herb Oil:

• 1/2 cup extra virgin olive oil
• zest + juice of 1 lemon
• 2 cloves minced garlic
• 1.5 tbsp honey
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1/2 tsp sea salt
• 1/2 tsp dijon mustard

1. In a large bowl whisk together greek yogurt, lemon zest + juice, garlic, cumin, paprika, Aleppo pepper, salt, pepper, oregano, honey, and olive oil until well combined.
2. Cut chicken thighs into skewer sized pieces (about 2 inches). Add chicken to the bowl of yogurt mix and toss until fully coated. Cover and let marinate in the fridge for at least 1 hour.
3. Thread onto skewers.
4. Grill over medium heat for 4-5 minutes per side until cooked to 165 degrees F.
5. While skewers are cooking, make the herb oil: In a small bowl mix all ingredients and whisk together until combined. Let marinate for 15 minutes at room temperature for best flavor.

That's it! Prepped in under 20 minutes, bursting with bold flavors.