These kebabs will be a hit at all of your barbeques this summer. Lemon Garlic Chicken Kebabs Go to recipes By Stonyfield Gluten Free Main Dishes Mediterranean Summer Red, White, and Blue Father's DayThese kebabs will be a hit at all of your barbeques this summer. Ready In: 1 hour 15 minutes Level: Easy Prep: 1 hour Cook: 15 minutes Yields: 4 servings Print RecipeIngredients4 chicken breasts (skinless, boneless)4 lemons4 garlic cloves (minced)1 Tbsp dried basil1/4 c olive oil1 tsp salt1 tsp black pepper1 cStonyfield Organic 0% Fat Greek Plain8 green onionsdirectionsStep 1Cut the chicken into 1-inch cubes, place in a freezer bag and set aside.Step 2For Marinade: Zest one lemon and add to a medium size bowl. Juice that lemon plus a second one, add to the lemon zest and then add the garlic and basil and stir. Add in the olive oil and whisk to combine. Add salt and pepper and mix in the yogurt at the end. Pour the marinade into the freezer bag with the chicken cubes and marinade for at least 30 minutes and up to 3 hours in the refrigerator.Step 3To grill, prepare the grill by lightly oiling with cooking spray and set to medium high heat. If using wooden skewers, soak them in water for 10 minutes.Step 4Slice the remaining two lemons in thin rounds. Trim the bottoms of the green onions off and cut the stalks into 1-inch lengths.Step 5Assemble Kebabs: Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a lemon wedge in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions. Repeat ending with chicken on each skewer. Be sure to discard any of the remaining marinade.Step 6Grill on medium high heat for about 10-15 minutes (turning often) or until chicken juices run clear.