1
In a large bowl, whisk together Greek yogurt, lemon zest + juice, garlic, cumin, smoked paprika, oregano, Aleppo pepper, salt, pepper, honey, and olive oil until smooth and well blended.
2
Add chicken and toss until fully coated.
3
Cover and refrigerate for at least 1 hour.
4
Thread chicken onto skewers.
5
Heat grill or grill pan over medium-high.
6
Cook skewers 4–5 minutes per side, until charred and cooked through (internal temp: 165°).
7
Drizzle with tangy herb oil while the skewers are still hot.