Chicken skewers

by Danielle Lauren



2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes 

1/4 cup olive oil

1/4 cup dry white wine $

2 tablespoons lemon juice

2 teaspoons chopped fresh oregano leaves

4 garlic cloves (2 crushed, 2 minced)

1 teaspoon kosher salt

1/2 teaspoon pepper, divided

1/2 English cucumber, coarsely shredded $

14 ounces nonfat Greek yogurt $

2 teaspoons distilled white vinegar


Total: 30 Minutes 

1. Heat grill to high (450° to 550°). Mix chicken, oil, wine, lemon juice, oregano, crushed garlic cloves, salt, and 1/4 tsp. pepper in a bowl. Thread chicken onto 8 metal skewers.

2. Grill chicken, turning occasionally, until grill marks appear and meat is cooked through, 10 to 12 minutes.

3. Put cucumber in a kitchen towel and wring out any excess liquid. Transfer to a medium bowl. Add yogurt, minced garlic, remaining 1/4 tsp. pepper, and the vinegar and mix until combined. Serve with chicken and warm pita bread.