For the kabobs:

Cut chicken breasts into cubes, about 1-2 inches big.

Combine chicken, lemon juice, olive oil, honey, garlic, balsamic vinegar, 1 tsp mint and oregano and place in a glass bowl or ziplock bag for 2 hours. (Any longer and the lemon juice breaks it down TOO much. If you’re going longer use yogurt or buttermilk, instead.).

Soak bamboo sticks (if using) in water for 30 minutes or more and skewer meat. Rub meat with 1 tsp salt and 1tsp pepper. Grill for 15 minutes or bake at 350°F for 20 minutes. You COULD also use rosemary stalks.

For the dip:

Combine greek yogurt, cucumber, garlic, 1 tbsp mint, 1/2 tsp salt and 1/2 tsp pepper. Serve with kabobs, pita and vegetables.