Grilled Greek Chicken Kabobs With Cucumber Sauce

• 4 boneless chicken breasts cut into 1-inch squares
• 3/4 cup extra-virgin olive oil
• 1 cup dry white wine
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 3/4 teaspoon dried thyme
• 3/4 teaspoon marjoram dried
• 3/4 teaspoon dried sage
• 3/4 teaspoon dried basil
• 1/2 cucumber large, peeled, seeded and chopped
• 1 cup greek yogurt
• 2 tablespoons onion finely chopped
• 1 clove garlic minced
• salt
• pepper

1. Add all ingredients except the chicken in a bowl and mix well. Pour marinade into a large plastic freezer bag and add the chicken breasts. Press out the air and seal. Refrigerate for 4 to 8 hours.
2. Remove chicken from freezer bag and pour remaining marinade into a small sauce pan. Bring to a boil and reduce heat. Simmer for 8 minutes. Note: Never reuse a marinade that has had raw meat soaking in it unless you first boil it for several minutes. Allow to cool.
3. Slide chicken pieces onto the skewers.
4. Prepare a gas or charcoal grill. Over high heat, grill skewers for 5 to 7 minutes per side, rotating and basting frequently with the reserved marinade. When cooked through, remove from grill. Serve with cucumber sauce.
5. Prepare the Cucumber Sauce. Whisk onion, garlic, salt and pepper to the yogurt. Add cucumber and mix well.

chicken breasts, extravirgin olive oil, white wine, lemon juice, salt, oregano, garlic, thyme, marjoram dried, sage, basil, cucumber, greek yogurt, onion, garlic, salt, pepper

Taken from www.yummly.com/recipe/Grilled-Greek-Chicken-Kabobs-With-Cucumber-Sauce-1657869 (may not work)