I've been obsessed with Greek yogurt lately. Maybe it's because I tend to root for the underdog (you have to admit they are going through a rough time right now) or maybe it's because Greek yogurt is the perfect substitute for sour cream. Also, Greek yogurt makes the base for an incredible marinade. So, the other day when I had a huge container of yogurt that I was trying to finish, I decided to make some spicy chicken kabobs – and I was extremely dedicated to the kabob idea.

We don't have skewers so I used extra large toothpicks which aren't the easiest thing to manage, so if you have metal or wooden skewers I would recommend using them. However, they were completely adorable and I might make them for Jedd's birthday later in the month, because their little size is perfect for appetizers. Also, they are incredibly delicious and the chili flakes give them some kick. I'm pretty sure that they will be gone in a flash.

Spicy Greek Chicken Kabobs

1 cup Greek yogurt (I used Cabot's Greek-style yogurt)

½ cup of chopped parsley

2 teaspoons oregano

2 teaspoons fresh thyme

2 teaspoons of dried chili flakes

1 teaspoon of kosher salt

Pepper

¼ cup of lemon juice

2 chicken breasts, diced into one inch cubes

Mix the yogurt, parsley, oregano, thyme, chili flakes, salt, pepper and lemon juice in a bowl. Place the chicken in a large resealable plastic bag and pour the marinade over it. Refrigerate for an hour. Preheat grill to medium heat. Thread the chicken onto skewers and place on the grill. Turn once after 10 minutes. And let cook for 10-15 minutes more. The chicken is done when it can be cut in half with a fork. (The marinade completely makes the chicken fork tender.)

Serves 4.

(Photos by Launie Kettler)