These chicken kebobs owe their moistness to a yogurt marinade. For an extra kick, sprinkle with hot sauce or squeeze lemon juice on after grilling.
Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt.
Cut each chicken breast half into 6 to 8 equal pieces.
Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers. Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.
Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.
If desired, serve with extra hot sauce and lemon wedges. Serves 6 to 8.
While you have the grill going, cook up some veggie kebobs to serve alongside the chicken. Simply thread cherry tomatoes, zucchini, onion and other vegetables on skewers, brush with olive oil, and cook until slightly tender.