Chicken Kebabs



  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon garlic, sliced
  • 3 sprigs rosemary, picked and chopped
  • 4 sprigs thyme, picked and chopped
  • Salt and pepper, to taste
  • 4-5 single chicken breasts, cleaned of fat and cut into large cubes
  • Decorative bamboo skewers


  • 1 7-ounce container yogurt
  • 2 table spoons sour cream
  • Zest of one lemon, fine
  • 1 lemon, juiced
  • 1/2 tablespoon garlic, minced
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons chives, chopped (optional)


  1. In a plastic bag or airtight container, combine olive, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
  2. Preheat indoor grill pan.
  3. For the Lemon-Pepper Yogurt Sauce, combine all ingredients in a mixing bowl, this can be done a day in advance.
  4. Remove chicken pieces from the marinade and season well with salt and pepper. Grill chicken on all sides until golden brown and/or juices of the chicken run clear when pricked with the end of a skewer.
  5. Skewer three pieces on the end of each decorative skewer and serve with Lemon-Pepper Yogurt Sauce.