*Note: If using wood skewers (these are my favorite wood skewers), be sure to let them soak in water for a few hours prior to grilling, soaking overnight is even better.

For the grilled chicken skewers: In a medium bowl that is low and wide, combine olive oil, lime juice, garlic, brown sugar, oregano, cumin, salt, and pepper. Add sliced chicken and fold to incorporate. Let sit at room temperature for 30 minutes while preparing the green curry yogurt sauce.

For the green curry yogurt sauce: Add all sauce ingredients to a blender (we love our Vitamix!) and blend until smooth. This can be made a few hours prior to grilling, if desired - just refrigerate in a covered container until ready to use. Keeps well in the refrigerator for a few days, if there should be any leftovers.

To grill: Preheat grill to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.) Thread the long slices of chicken onto wood or metal skewers, weaving the chicken onto the skewers in an accordion shape. Grill chicken on the two flattened, wider sides of each skewer for about 3 to 4 minutes per side, or until just cooked through and no longer opaque. Take care to not over cook, as this will result in dry chicken. Serve grilled chicken skewers with green curry yogurt sauce and additional fresh lime wedges for squeezing over the top.