This recipe was originally published as part of our Smart Bunch dinner party.
TT Test Kitchen Tip: To avoid charring wood skewers, submerge them in water for 30 minutes before using.
Chicken Skewers with Chive Dip
Yield: 12 skewers
4 chicken-breast halves (about 1¼ pounds), pounded ¼-inch thick and sliced lengthwise into 1½- to 2-inch-wide strips
Salt and freshly ground black pepper
¼ cup extra-virgin olive oil
4 garlic cloves, smashed
2 teaspoons red pepper flakes
½ cup whole-milk yogurt
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh mint
1 tablespoon lemon zest