Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

Ingredients

• •2 cups extra-virgin olive oil
• •3 lemons lemon juice
• •2 tablespoons chopped garlic
• •¾ tablespoons chopped fresh rosemary leaves (about 4 sprigs)
• •¾ tablespoons fresh thyme leaves (about 5 sprigs)
• •6 pieces single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
• •1 to taste Salt and black pepper
• •12 pieces Bamboo skewers
• •2 containers plain yogurt
• •4 tablespoons sour cream
• •3 tablespoons red wine vinegar
• •2 lemons lemon zest
• •1 lemon lemon juice
• •2 tablespoons minced garlic
• •1 tablespoon black pepper
• •2 teaspoons salt
• •½ cup fresh mint
• •1 to taste chopped herbs

Cooking Instructions

1. 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.

   720 min

2. 2.

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

   120 min

3. 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.

   15 min