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Ingredients 

  • 1 1/2 pounds boneless skinless chicken breasts, 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

KEFIR SAUCE

  • 1 cup shredded English cucumber, you can also dice the cucumber
  • 1 1/2 cups plain non-fat KEFIR
  • Juice of half a lemon
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon grated garlic, 1 teaspoon if you like it extra garlicy
  • 1/2 teaspoon kosher salt
  • Black pepper to taste

Instructions

  1. In a large bowl whisk together the remaining ingredients then add in the cubed chicken and toss to coat.
  2. Cover and refrigerate the chicken for 45 minutes to 3 hours.
  3. Heat the grill to medium high heat.
  4. Thread the chicken onto metal or wooden skewers, be sure to soak wooden skewers for 30 minutes.
  5. Oil the grates of the grill or grill pan and place the skewers on them.
  6. 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.

KEFIR SAUCE

  1. In a medium sized bowl combine the ingredients except the cucumber and whisk together.
  2. Stir in the cucumber and refrigerate until ready to serve.

(CALORIES: 218 TOTAL; FAT: 5 g; FIBER:1g; PROTEIN: 40g)