Grilled Pepperoncini Chicken Kabobs with Spicy Yogurt Sauce

For the Spicy Yogurt Sauce:
1 In a bowl, combine the yogurt, pepperoncini peppers, brining liquid, garlic, dill, olive oil and black pepper. Stir everything to combine, taste for seasoning and adjust with brining liquid as desired. Cover and refrigerate 30 minutes before serving. Leftovers can be stored in the fridge for up to 4 days.
For the Maroulosalata:
3 In a large bowl, combine the lettuce, cucumber, green onion, dill, feta cheese and oregano olive oil, vinegar, and black pepper. Toss everything to combine, taste for seasoning and adjust with vinegar as desired. Serve with the Grilled Pepperoncini Chicken Kabobs.
For the Grilled Pepperoncini Chicken Kabobs:
5 In a bowl, combine the chicken, brining liquid, olive oil, garlic, oregano, paprika, chili flakes, salt and pepper. Toss everything to coat, cover and refrigerate 1 to 6 hours.
6 Preheat your Traeger grill to 500F (if using a ModiFire Grill Grate, preheat to 475F).
7 Thread the chicken onto individual skewers, alternating between pieces of onion and zucchini.
8 Place the chicken kabobs onto the lowest grates of the Traeger and cook, undisturbed, until grill marks form, around 8 minutes. Flip and cook the other side of the kabobs until grill marks form and the thickest part of the chicken registers between 165 and 180F. Note: if using chicken breast, cook until the chicken reaches 160F.
9 Transfer the grilled chicken kabobs to a platter, squeeze some lemon overtop and serve with the Spicy Yogurt Sauce and Maroulosalata.