Special equipment: 2 wooden skewers, each cut in half
Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.
If packing for a lunchbox, place the kebabs in a reusable storage container, and the dipping sauce in a smaller reusable storage container. Both the kebabs and the dipping sauce may be prepared the night before and stored in the refrigerator until ready to pack for lunch.
Recipe courtesy of EA Stewart