⅔ cup plain nonfat yogurt
2 lemons, 1 zested and juiced and 1 cut into wedges
3 garlic cloves, finely chopped
2 tablespoons finely chopped chives, plus more for serving
2 teaspoons harissa paste
1 teaspoon ground cumin
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1¼ pounds chicken breasts (about 2 medium or 3 small breasts), cut into 1-inch cubes
1. In a small bowl, whisk together the yogurt, lemon zest and juice, garlic, 2 tablespoons chives, harissa, cumin, ½ teaspoon salt and the pepper. Place the chicken cubes in a resealable plastic bag and add the yogurt mixture. Seal the bag and tilt to coat the chicken well. Refrigerate overnight.
2. Soak 8 wooden skewers in a baking dish filled with water for 20 minutes (or use metal skewers). Remove the chicken from the marinade and wipe off excess marinade. Thread the chicken cubes onto the soaked skewers, about 5 cubes per skewer.
3. Place a grill pan over medium-high heat. Once the pan is hot, after about 2 minutes, add half of the skewers and grill until browned and grill-marked, 4 to 5 minutes. Turn the skewers and cook on the other side until browned and cooked through, 4 to 5 minutes more. Repeat with the remaining skewers. Sprinkle with the remaining salt and more chives. Serve with the lemon wedges. Calories per Serving (2 Skewers): 191; Sodium: 524mg; Total Carbohydrate: 6g; Fiber: 0g; Fat: 4g