Grilled Greek Chicken Kabobs With Cucumber Sauce

Photo by: Gary Glen

Grilled Greek Chicken Kabobs With Cucumber Sauce

Food Ingredients:
4 boneless chicken breasts, cut into 1-inch squares 3/4 cup extra virgin olive oil cup dry white wine 3 tablespoons lemon juice 1 teaspoon salt 1 teaspoon oregano 1 teaspoon garlic powder 3/4 teaspoon dried thyme 3/4 teaspoon dried marjoram 3/4 teaspoon dried sage 3/4 teaspoon dried basil 1/2 large cucumber, peeled, seeded and chopped 1 cup Greek yogurt 2 tablespoons onion, finely chopped 1 clove garlic, minced to taste salt and pepper

Recipe preparation:
1 Add all ingredients except the chicken in a bowl and mix well. Pour marinade into a large plastic freezer bag and add the chicken breasts. Press out the air and seal. Refrigerate for 4 to 8 hours. 2 Remove chicken from freezer bag and pour remaining marinade into a small sauce pan. Bring to a boil and reduce heat. Simmer for 8 minutes. Note: Never reuse a marinade that has had raw meat soaking in it unless you first boil it for several minutes. Allow to cool. 3 Slide chicken pieces onto the skewers. 4 Prepare a gas or charcoal grill. Over high heat, grill skewers for 5 to 7 minutes per side, rotating and basting frequently with the reserved marinade. When cooked through, remove from grill. Serve with cucumber sauce. 5 Prepare the Cucumber Sauce. Whisk onion, garlic, salt and pepper to the yogurt. Add cucumber and mix well.

Recipe source: Foodista recipe