Directions

• In a medium bowl, whisk together the Greek yogurt, salt, garlic, smoked paprika and oregano. Slice chicken breasts into ½ thick strips and lay onto a cutting board. Cover with plastic wrap and pound using a meat mallet or frying pan. Add chicken to the bowl with the yogurt and toss to coat. Drizzle olive oil over chicken and toss to coat (this seals in the marinade).  Marinate the chicken refrigerated for 2-4 hours (or longer, but maximum 12 hrs).
   
• Skewer the chicken pieces onto 6-inch bamboo skewers and heat the grapeseed or avocado oil over medium high heat in a 12-inch frying pan.  Add the skewers to the pan, evenly spaced and reduce the heat to medium. Cook the skewers until browned, about 3-4 minutes. If this hasn’t happened in that time frame, turn the heat up. Flip the skewers and cook for another minute or so. Using a lid that is smaller than the size of your frying pan, press down on the skewers firmly for about ten seconds. This will encourage more browning and release some moisture from the chicken which will deglaze the yogurt which has caramelized on the bottom the pan. I press on the chicken about once a minute for the remaining cook time (about 3 times total). The skewers are finished cooking when they register 165°F  on an instant read thermometer. The total cook time for me is typically about 8 minutes.
• You could also grill or air fry the chicken. If doing so, soak the skewers in water for about 10 minutes before using. If grilling, make sure to oil the grill grates thoroughly, and if air frying, oil the air fryer rack thoroughly. The cook time is about 10 minutes for grilling and 10-12 for air frying (at 380° F).
   
• Parsley Caper Knife Sauce
• Remove the zest from the lemon and add to a small bowl. Juice the lemon into the bowl. Grate the garlic clove into the bowl. Add the parsley and capers to the bowl and whisk to combine. Add enough extra virgin olive oil to loosen the sauce to drizzling consistency. Season the sauce to taste.