|2/3 cup plain low-fat yogurt|
|2 tsp. brown sugar|
|2 tsp. hot sauce, plus extra to eat with the chicken|
|1 tsp. ground cumin|
|2 garlic cloves, minced|
|1/4 tsp. salt|
|8 chicken breast halves|
|Lemon wedges (optional)|
2. Cut each chicken breast half into 6 to 8 equal pieces.
3. Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers. Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.
4. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.
5. If desired, serve with extra hot sauce and lemon wedges. Serves 6 to 8.
While you have the grill going, cook up some veggie kebobs to serve alongside the chicken. Thread cherry tomatoes, zucchini, onion and other vegetables on skewers, brush with olive oil, and cook until slightly tender.