Chicken Skewers with Cucumber-Garlic Yogurt Sauce (Taratur

• Meat

  • 4 Chicken breast, skinless boneless halves

• Produce

  • 1 Cucumber
  • 5 Garlic clove
  • 1 tsp Mint, fresh
  • 1 Parsley, fresh
  • 1/4 tsp Thyme, dried

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 2 cups Yogurt, non-fat plain

• Other

  • Wooden skewers

Found on diethood.com

Description

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Italian Seasoning
• salt and fresh ground pepper, to taste
• wooden skewers
• 1 cucumber, finely diced
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 2 cups non-fat plain yogurt
• 1/2 cup walnuts, ground (put a couple tablespoons of ground walnuts aside for sprinkling on top of the dip)
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon fresh chopped mint
• chopped fresh parsley, for garnish (optional)

Directions

• Cut chicken lengthwise into 12 to 16 strips.
• Place chicken in a resealable bag and set aside.
• In a mixing bowl, combine olive oil, vinegar, lemon juice, garlic, thyme, Italian Seasoning, salt and pepper; whisk until well incorporated.
• Pour the marinade over chicken and seal the bag.
• Refrigerate for 2 hours, or overnight.
• Remove chicken from bag and discard marinade.
• Thread chicken onto wooden skewers.
• Heat the grill to a medium heat.
• Brush grilling surface with vegetable oil.
• Place skewers on the grill, directly over heat.
• Grill for 10 minutes, or until chicken is no longer pink, turning the skewers once during cooking.
• Dice the cucumbers and try to absorb as much of the moisture as possible by drying off the cucumber pieces with a paper towel.
• Place cucumbers and minced garlic in a bowl.
• Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.
• Stir in the yogurt and ground walnuts.
• Drizzle the remaining extra virgin olive oil on top, sprinkle with remaining ground walnuts and add the mint.
• Chill before serving it in an individual, cup-sized bowl OR drizzle some of it over the chicken skewers as I have done here.
• Add chopped fresh parsley.
• Serve.

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