Chicken Kabobs with Yogurt Dipping Sauce and Lemon

Soak wooden skewers in water for at least 30 minutes to prevent burning during cooking.

Combine plain yogurt, milk, lemon juice, finely chopped scallions, Dijon mustard, dried basil, sugar, finely chopped garlic, salt, pepper, and hot pepper sauce in a bowl, whisking until smooth and well blended. Refrigerate the sauce until ready to serve.

Pat the chicken breast strips dry with paper towels and season lightly with salt and pepper on both sides.

Thread each chicken strip onto a pre-soaked wooden skewer, creating slight waves in the meat to maximize surface area for even cooking. Use 2-3 strips per skewer.

Heat an outdoor grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

Place the loaded skewers on the hot grill and cook for 6-8 minutes, turning once halfway through, until the chicken is cooked through and lightly charred on the edges.

Transfer the cooked kabobs to a serving platter and allow them to rest for 2-3 minutes before serving with the reserved yogurt dipping sauce on the side.