10 FOUR SEASONS BREEZE | DECEMBER 2014 | COMMUNITy NEWS
1. Squeeze the juice from one lemon into a zip top food bag. Squeeze garlic through
a press into bag (or chop). Add oil, oregano, salt and pepper. Add chicken; seal
bag and turn to mix and coat. Marinate 15 minutes.
2. Brush outdoor grill or grill pan with oil; heat. Cut lemon into 8 wedges. Thread
one chicken tender onto each skewer, then skewer on a lemon wedge.
3. Grill 4 minutes, turning once, until chicken is lightly charred and cooked through.
Place on platter. Serve with Cucumber-Yogurt Sauce (recipe below).
Ingredients
1 seedless cucumber, grated
1 garlic clove, minced
1 cup plain yogurt
1/4 teaspoon salt
Chef 's Corner
By Randy Balt
Lemon-Oregano Chicken Skewers
IngredIentS
2 lemons
1 tsp. minced garlic
1 Tbsp. olive oil
1 tsp. dried oregano
1/4 tsp. salt
1/2 tsp. pepper
8 (about 1 ¼ lb.) chicken tenderloins
8 wooden skewers (soaked in water for
30 minutes)
Accompaniment: Cucumber-Yogurt
Sauce
I found this recipe on the Internet while
searching for alternative chicken dinners.
It gives a light and refreshing taste to grilled
chicken. The cucumber-yogurt sauce is a
great addition laid over the chicken and
grilled vegetables.
Skewers: Serves 4 • Prep time 25 min. • Total time 25 min. | Sauce: Serves 4 • Prep time 5 min. • Total time 5 min.
dIreCtIOnS
CuCumber-YOgurt SauCe
Directions
1. Using the large holes of a grater, grate cucumber
over a medium bowl.
2. Add garlic, yogurt and salt; stir until blended.
Spoon into a serving bowl.
3. This sauce can be served as a dip for falafel and is
also great spooned onto vegetables.
