Cut the chicken into even strips and place them in a bowl or resealable bag. Pour the yogurt, lemon juice and oil over the top.
Pull the leaves off the rosemary or thyme and put them on a chopping board with the garlic and a pinch of salt. Finely chop it all together and add to the chicken mixture.
Stir to coat well or seal the bag and squish it around to combine everything. Refrigerate for an hour or overnight.
When you’re ready to cook, soak bamboo skewers in water for at least 10 minutes. Thread the chicken strips onto the skewers, starting at the beginning of each piece, weaving back and forth in an S shape, and skewering the opposite end. Leave the chicken on one end, so that the other can be used as a handle.
Preheat your oven or grill to high (350° for the oven) and cook for 5-7 minutes per side, until cooked through. Serve immediately.
Serving Size: 2-3
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 1 g
Sodium: 169 mg
Carbs: 1 g