Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

Ingredients

• 2 cups extra-virgin olive oil
• Juice of 3 lemons
• 2 tablespoons chopped garlic
• 3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
• 3/4 tablespoons fresh thyme leaves (about 5 sprigs)
• 6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
• Salt and black pepper to taste
• Bamboo skewers
• 2 (7-ounce) containers plain yogurt
• 4 tablespoons sour cream
• 3 tablespoons red wine vinegar
• Zest of 2 lemons (fine)
• Juice of 1 lemon
• 2 tablespoons minced garlic
• 1 tablespoon black pepper
• 2 teaspoons salt
• 1/2 cup fresh mint, chopped (optional)

Instructions

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. 2

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

3. 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 the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.