Wednesday, December 18, 2013

Greek Chicken Skewers with Cucumber Yogurt Sauce

I just got back from Las Vegas and I am pooped!  In my opinion, you didn't do Vegas right if you have even an ounce of energy when you get back.  I had to sleep an extra 8 hours just to get myself to the point where I could consciously walk around my house without looking like a zombie. Needless to say, dinner last night had to be clean and simple. I needed a detox from all of the incredible food, and just a few drinks if I remember right, that are definitely not allowed on the usual healthy eating wagon. I won't eat just plain old tasteless healthy food though, it has to be delicious. I love the flavors in Greek food so I decided to spice up some chicken and throw them on the barbie (I am aware that barbie is an Australian term, If you know the Greek equivalent...then you get a gold star smarty pants) These Greek chicken skewers were the perfect meal loaded with protein, low in carbohydrates and absolutely delectable. They would be perfect as a meal served with a Greek salad, as a snack, or even an appetizer. 

The Skewers:
4 boneless, skinless chicken breasts (approx 5 oz each)
8 bamboo skewers, soaked for at least 30 minutes in water.
1/4 tsp salt
1/8 tsp each: oregano, onion powder, coriander, tarragon, turmeric, curry, thyme, pepper

The Sauce:
1 cup Greek yogurt (plain, non-fat)
1 cucumber
3/4 tsp dill
1/2 tsp garlic paste
salt and pepper to taste
**You can also find this sauce used on my Greek Burgers

Preheat grill to 375 degrees. Slice each chicken breast into 4 slices, cutting at an angle to make wider, thinner strips. Weave 2 slices of chicken onto each skewer. Spray the front and back side of each skewer with olive oil then sprinkle seasoning blend on both sides. Set aside.

To make the sauce: start by peeling and rough chopping the cucumber. Put it in a blender and blend to a chunky pulp. Remove from blender and pour into a cheese cloth or paper towel. Press out majority of the liquid reserving only the pulp. In a bowl, combine the yogurt, 1/2 cup of cucumber pulp, garlic, dill, salt and pepper. Mix well. Set aside

Place skewers on the grill for about 3 minutes on each side or until chicken is cooked thoroughly*. Remove from the grill and serve along side cucumber sauce.

*Chicken must reach an internal temperature of 165 degrees in order to be considered safe to consume.

Serves 4
Serving Size: 2 skewers with 1/4 cup yogurt sauce
Per Serving: 190 cals / 2g fat / 3g carbs / 39g protein

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