For the chicken skewers
1 pound of boneless skinless chicken breast, cut into 1 inch chunks
2 tablespoons of lemon juice
3 tablespoons of olive oil
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
2 garlic cloves, minced

For the yogurt sauce:
1 cup of plain low fat greek yogurt
½ cup of light sour cream (or an additional ½ cup of greek yogurt if you prefer)
salt and pepper to taste
½ cup minced cucumber
¼ cup minced fresh organic parsley or dill

For the tomato cucumber relish:
¾ cup minced cucumber
¾ cup minced seeded tomato
2 teaspoons lemon juice
1 tablespoon olive oil
2 tablespoons minced parsley
salt and pepper to taste

For the chicken skewers:
Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 10 minutes or up to 1 hour.
Heat a grill or grill pan over medium or preheat the broiler.
Remove the chicken from the marinade and thread the chicken pieces onto 4 skewers.
If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.
For broiling, broil for 8-10 minutes or until chicken is cooked through.
While the chicken is cooking make the sauces.
For the yogurt sauce:
Mix together the greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.
For the relish:
Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until ready for use, or for up to 1 day.
Serve the chicken skewers with the yogurt sauce and cucumber relish, as well as flatbread, hummus and olives if desired.

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