• Soak the wooden skewers or use reusable metal skewers for the kabobs.
• Cut the chicken breasts into 1-inch cubes.
• Marinade the chicken using the greek chicken marinade ingredients in a ziplock bag for at least an hour.
• Cut up your Kabob vegetables like bell peppers, onions, and tomatoes.
• Skewer the veggies based on the types, don't mix them.
• Preheat the oven to 450 Degrees F.
• Line a baking sheet with foil and spray with Avocado Oil.
• Skewer the chicken and keep the chicken separated by about a 1/2 inch.
• Lay all the veggies and chicken skewers on the bakingsheet.
• Place the baking sheet on the lower rack for 15 minutes.
• Switch the oven to broil on high at 500 Degrees F.
• Move the baking sheet to the upper rack.
• Bake for 10 minutes.
• Serve with a side of homemade tzatziki sauce.

How to Make Tzatziki Sauce

• Start by peeling the cucumbers.
• Slice in half lengthwise.
• Use a spoon to scoop out the seeds.
• Cut the cucumber into 1/4 inch pieces.
• In a large bowl, pour the full-fat canned coconut milk and mix until smooth.
• Juice a full lemon into the bowl. Make sure to use a juicer that keeps the seed from dropping into the sauce. I like this lemon-lime juicer.
• Add the diced cucumbers into the mixture.
• Grate the garlic cloves using a microplane. Then, mix it into the sauce.
• Using kitchen shears to cut the fresh dill and add into the sauce.
• Add the one teaspoon of salt and mix together.
• Refrigerate covered for 30 minutes before serving.