Chicken Kebabs with Lemon-Yogurt Sauce

I grilled these up for some friends last night, and multiple people told me it was the best meal they’d had in months. The kebabs and yogurt sauce can be made in advance, so all you have to do is grill them up and serve!

Kebabs:

4 pounds boneless skinless chicken breast, cut into 40 2-inch chunks

2 sweet potatoes, cut into large slices

4 zucchinis, cut into large chunks

1 pineapple, cut into large chunks

Marinade:

1 Cup sour cream

1 t garlic powder

2 Tablespoons Herb de Provence, dried (or 4 Tablespoons fresh herbs)

zest and juice from 2 lemons

1 Tablespoon sea salt

Yogurt Sauce:

3 Cups Plain Greek yogurt

juice of 1 lemon

1 t garlic powder

salt to taste

1 onion powder

Optional sides:

Mixed Greek olives, pitted

feta cheese, crumbled

Instructions:

Whisk the marinade ingredients in a small bowl and pour 2/3 of it over the chicken to marinade for 30 minutes. Also soak the wooden kebab sticks in water for 30 minutues so they don’t catch fire on the grill.

The other 1/3 of the marinade can be poured over the “veggies” after the kebabs are prepared. I like to position the potato and chicken toward the middle of the kebab since the middle of the grill is often the hottest and these parts need to cook more.

To prepare the yogurt sauce, combine all ingredients in a medium bowl and whisk. Serve the yogurt sauce as a dip for the kebabs, with feta cheese and olives sprinkled on top! Enjoy!