Grilled Chicken, Fennel and Olive Skewers - California Ripe Olives

Ingredients

• 1/3 cup extra virgin olive oil
• 1/3 cup lemon juice
• 1/3 cup oregano, chopped
• 1 teaspoon Kosher salt
• 3/4 teaspoon black pepper, coarsely ground
• 1 1/2 pounds chicken breast, boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 1 (12 oz.) fennel, wedged and blanched
• 12 ounces Yukon gold potatoes, quartered into 1-inch pieces and blanched
• 1 (8 oz.) red onion, cut into 1-inch chunks
• 1 1/3 cups California Black Ripe Olives
• 1 cup nonfat yogurt
• 1 teaspoon chopped lemon zest
• 1 tablespoon chopped chives
• 12 12-inch skewers, soaked in warm water for 15 minutes