Bird on a Wire

Makes 4 Servings

Marinade
1/4 cup freshly squeezed lemon juice
1 tbsp liquid honey
1 tbsp olive oil
1 tbsp minced fresh oregano leaves and minced fresh mint leaves
2 tsp balsamic vinegar
2 tsp minced garlic
1/2 tsp freshly ground black pepper

4 large boneless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch chunks

Cucumber-Dill Sauce
1 cup low-fat, plain yogurt
1 cup peeled, seeded and diced English cucumber
1 tbsp minced fresh dill or minced fresh mint leaves
1 tsp minced garlic
1/4 tsp each salt and pepper

4 12-inch metal skewers

1.  Combine all marinade ingredients in a small bowl.  Place chicken in a large, heavy-duty, resealable plastic bag.  Add marinade and seal bag.  Turn bag several times to coat chicken with marinade.  Marinate in the refrigerator for at least 1 hour (6 hours is perfect).

2.  While chicken is marinating, prepare Cucumber-Dill Sauce.  Combine all sauce ingredients in a medium bowl and mix well.  Cover and refrigerate until ready to use.  Make sure you refrigerate the sauce for at least 1 hour).

3.  Preheat grill to high setting.  Thread chicken pieces onto metal skewers and discard marinade.  Coat grill with cooking spray or brush lightly with oil.  Grill chicken for 8 to 10 minutes, turning occasionally, until no longer pink in the center.  Do not overcook chicken or it will be dry.

4.  Serve hot chicken with cool Cucumber-Dill Sauce.

Recipe Taken From