These are very simple chicken kebabs with a bit of zing from cumin and oregano. Serve them with orzo, rice or couscous. The tzatziki is by no means essential to the success of the dish, but adds extra interest and helps the chicken and any starch you serve it with co-mingle deliciously. The salting, rinsing and squeezing of the cucumber is an added step, and if you find it annoying, skip it. The tzatziki will be a bit thinner from the liquid in the cucumber, but other than that, no real harm done.
Lemony Yogurt Marinated Chicken Kebabs
Serves 4 to 6
- 2 large lemons, washed
- 1 cup low-fat plain Greek yogurt
- 2 tablespoons finely minced shallots
- Coarse or kosher salt and freshly ground black pepper to taste
- 1/3 cup minced fresh oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds boneless skinless thighs or breasts, cut into 1 1/2-inch cubes
1. Cut one lemon in half, and each half into 6 wedges. Then cut the wedges crosswise so that you have 24 small pieces of lemon. Pick out any pits. Zest the other lemon and squeeze and strain the juice; you should have about 1 1/2 tablespoons juice.
2. In a medium-sized bowl, combine the yogurt, shallots, salt and pepper, lemon zest and juice, oregano and cumin. Stir to combine.
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