1 1/2 pounds chicken breast, cut into approximately 1 inch cubes
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
2 cloves of garlic, minced
2 teaspoons dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon coriander
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 cup peeled and diced English cucumber, about 1/2 of a cucumber
1 1/2 cups plain non-fat Greek yogurt
Juice of half a lemon
1 heaping tablespoon chopped fresh dill
1/2-1 teaspoon grated garlic
1/2 teaspoon kosher salt
Black pepper to taste
Lemon Chicken Skewers
In a large bowl whisk together the remaining ingredients then add in the cubed chicken and toss to coat.
Cover and refrigerate the chicken for 45 minutes to 3 hours.
Heat the grill to medium high heat.
Thread the chicken onto metal or wooden skewers, be sure to soak wooden skewers for 30 minutes.
Oil the grates of the grill or grill pan and place the skewers on them.
Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.
Peel and dice the cucumber.
In a medium sized bowl combine the remaining ingredients and whisk together.
Fold in the cucumber and refrigerate until ready to serve.
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