This is a delicious, light version of the Greek classic and a barbecue favorite that is sure to please.

INGREDIENTS
1 1/2 lb. skinless boneless chicken breast halves, cut into 2″ pieces
4 Tbs. extra-virgin olive oil
1/2 cup greek yogurt
4 garlic cloves, crushed
1 tsp. each dried mint, dried oregano
1 tsp. each kosher salt, fresh ground pepper
2 Tbs. fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers

DIRECTIONS
First, mix the two tablespoons oil, yogurt, garlic, mint, oregano, salt, and pepper in medium bowl. Then, add the chicken pieces, toss well to coat the chicken and marinate for about 30 minutes. Although with most marinades, longer is better, this one is not the case. The yogurt in this will start to break down the chicken and then it gets a bit mushy, however it will still taste good. The mushiness just makes it more difficult to work with.

Next, whisk the remaining two tablespoons oil and lemon juice in small bowl to blend. Meanwhile, preheat the barbecue to medium-high heat.

For the skewers, pull the mint leaves from the stems. Then, alternate the chicken, the onions, and the mint leaves on skewers; baste with the lemon-oil mixture and sprinkle with kosher salt and fresh ground pepper.

Then, grill the chicken, until it is just cooked through. While grilling, occasionally turn and baste the chicken, with the lemon-oil mixture. The grilling goes rather quickly and should only take about 9-12 minutes, depending on the size of your chicken pieces. Finally, when done to your liking, remove the chicken from the grill, and sprinkle with some additional, chopped fresh mint.

Additionally, you might like the Greek Orzo Salad, which goes quite well with the kebabs.