Marinated Chicken Kebabs with Lemon-Pepper Yogurt Sauce

By Tamipri

Ingredients

• Kebabs:
• If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.
• 2 c. extra-virgin olive oil
• juice of 3 lemons
• 2 Tb. chopped garlic
• 3/4 Tb. chopped fresh rosemary leaves, (about 4 sprigs)
• 6 single boneless, skinless, chicken breasts, (cleaned of fat and cut into large cubes)
• salt and black pepper to taste
• bamboo skewers
• Sauce:
• 2 (7 oz.) containers plain yogurt
• 4 Tb. sour cream
• 3 Tb. red wine vinegar
• zest of 2 lemons, (fine)
• juice of one lemon
• 2 Tb. minced garlic
• 1 Tb. black pepper
• 2 tsp. salt
• 1/2 c. fresh mint, chopped (opt.)

Details

Servings 10

Preparation

Step 1

1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.

2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.

3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of a skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.