Cut chicken into one inch cubes and place into large mixing bowl.
Juice lemon over chicken and mix.
In separate mixing bowl, combine all herbs and spices to make the seasoning.
In the large mixing bowl, sprinkle seasoning over the chicken a couple tablespoons at a time and stir to be sure each piece of chicken is well covered.
Marinate over night or for 8 hours.
For the greek yogurt sauce, combine 32oz. plain greek yogurt, 1 english cucumber minced, 2 teaspoons each of salt and pepper, 1 tablespoon of hot sauce and juice from one lemon. Let sit for 2-4 hours.
The next day, soak the skewers in water for 20 minutes to prevent them from burning when you place them on the grill.
Put together your kabobs with all the fixings and shoot for four pieces of chicken per kabob.
Grill on direct medium heat for 12 minutes then turn up to high heat for 3 minutes to make those beautiful grill marks and enjoy!
Recipe by Keys to the Cucina at http://keystothecucina.com/2013/08/05/summer-chicken-kabobs-with-greek-yogurt-sauce/