Add balsamic vinegar, sugar, garlic, shallot, and rosemary to saucepan over medium heat.

Let simmer until mixture has reduced by at least 1/3, or about 15 minutes. Remove from heat and set aside to cool.

Meanwhile, cut chicken breasts into 1 inch cubes. Season with salt and pepper and set aside while balsamic glaze is cooling.

Once glaze has cooled, pour over chicken breasts and allow to marinate for at least 20 minutes.

Arrange the chicken breast cubes onto skewers, putting about 5-6 pieces on each with space between.

Heat up grill to high heat. Use a nonstick spray or some oil on the grill to prevent sticking. Place skewers on grill and cook for about 5 minutes on each side, or until cooked through.

Serve with your favorite roasted or grilled veggies.

Add yogurt, lemon juice, garlic, mint, and olive oil to blender.

Pulse to combine. Add small amount of water, if needed, to thin sauce out. Add salt and pepper to taste.

Serve with chicken kabobs and roasted veggies.