Grilled Greek Chicken Kabobs With Cucumber Sauce
By: Gary Glen
Published: Wednesday, September 29, 2010 - 3:45pm

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

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.

About


Inspired by the Greek dish, Souvlaki with Tzatziki, we'll just call it Greek kebabs with cucumber sauce. You'll love the flavor that the lemon and herbs impart on the meat.
Traditionally, Souvlaki was made with lamb. Early Greek immigrants found lamb to be too expensive in America and therefore began using lesser priced pork.
Throughout the various regions of the Mediterranean, you'll encounter several versions of Souvlaki. Some use goat, lamb and pork. This recipe uses chicken.
Should you choose to use another meat besides chicken, follow the same recipe. Just adjust your cooking time accordingly.