Chicken Souvlaki:

3 tablespoons fresh lemon juice

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano

2 teaspoons olive oil

1/2 teaspoon salt

4 garlic cloves, minced

1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices

1 medium red bell pepper, cut into 2-inch pieces

Cooking spray

Tzatziki Sauce:

1/2 cup cucumber, peeled, seeded, and shredded

1/2 cup plain low-fat yogurt

1 tablespoon lemon juice

1/4 teaspoon salt

1 garlic clove,minced

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken, zucchini, and bell pepper, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.