In a large heavy-duty plastic bag or nonreactive bowl combine:
1/3 cup lemon juice
1/3 cup olive or salad oil (I don't usually use that much)
1/4 cup dry white wine
6 cloves garlic, minced or pressed
2 bay leaves, crumbled
Add 1 1/4 lbs. skinless, boneless chicken breast cut into 3/4 inch cubes. Seal bag or cover bowl. Refrigerate for at least 15 minutes or up to 4 hours, turning chicken occasionally. Remove chicken from bag and drain, reserving marinade. Thread chicken onto 8 skewers, dividing evenly. Arrange on grill or broil pan. Cook, turning once and brushing with reserved marinade halfway through cooking time, until meat is lightly browned and no longer pink in the center. Cut to test.
Serve with yogurt sauce. Season to taste with salt and pepper.
Good served on top of couscous made with chicken broth and 1/2 cup thinly sliced green onions or brown rice.