Preparation:
For the chicken:
In a small container, marinate the chicken with olive oil, rosemary, garlic and half of the lemon zest for 3 hours or up to 8.
Take chicken out of marinade and wipe off any excess oil
Cut the chicken into 1\2 inch strips, you should get 8
Place the strip on the skewer length-wise
Season the chicken with salt and pepper and place on hot grill
Grill for about 2 to 3 minutes per side
For the sauce:
In a mixing bowl, beat the egg yolk with a whisk
Slowly drizzle in the canola oil as you continue to whisk, creating an emulsion
Season with salt, lemon juice and the remaining lemon zest
Serving:
Put dipping sauce in ramekin on the middle of a serving platter and arrange skewers around the ramekin
