Makes 4 Servings
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
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