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marinade lemon juice olive oil salt pepper oregano cumin garlic chicken Cucumber Sauce cucumber salt milk yogurt light mayonnaise parsley mint garlic
Viewed: 46 - Published at: 3 years agoIngredients
- Marinade
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
- 2 garlic cloves, minced
- 1 lb boneless skinless chicken
- Cucumber Sauce
- 1 English cucumber, peeled, seeded and grated
- 1 teaspoon salt
- 1/2 cup skim milk yogurt
- 1/2 cup light mayonnaise
- 2 tablespoons parsley, chopped
- 2 tablespoons of fresh mint, chopped (or 2 teaspoons dried mint)
- 2 garlic cloves, minced
Method
- Combine marinade ingredients and pour over chicken.
- Marinate in the fridge for up to 24 hours.
- Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.
- Serve with rice, or oven roasted potatoes, and cucumber sauce.
- Makes 4 servings.
- Tip: The marinade can also be used on strips of chicken.
- After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.
- CUCUMBER SAUCE:
- In a strainer mix cucumber and salt and set aside for at least 15 minutes.
- Squeeze excess liquid from cucumber.
- Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.
- Serve with Greek Chicken.
- Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.
- Gently squeeze the excess liquid out of the mixture.
