Yields: 3 -4 servings
Ingredients
- 1/3 cup nonfat plain yogurt
- 1 tablespoon extra virgin olive oil
- Juice of ½ lemon
- 1 large garlic clove grated or finely minced
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ pounds boneless skinless chicken breasts sliced into 1¼-inch cubes
- 8 metal or bamboo skewers
- 2 ounces crumbled feta cheese
- For the Salsa:
- 1½ cups diced watermelon aim for ¼-inch cubes
- 1 cup English cucumber aim for ¼-inch cubes
- ¼ cup minced red onion
- Juice of ½ Lemon
- Juice of ½ lime
- 1½ tablespoons finely chopped fresh mint leaves
- Kosher salt
- Fresh ground pepper
Instructions
- In a mixing bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, salt and pepper. Add the cubed chicken and toss to coat with the marinade. (Make sure each cubes is well coated!) Let the chicken marinate for 20 minutes at room temperature.
- Meanwhile, prep the salsa. Combine all the ingredients in medium mixing bowl. Season with salt and pepper. Cover and refrigerate for at least 10 minutes to allow the flavors to mingle.
- Pre-heat a grill (or grill pan) over medium heat.
- Thread the marinated chicken cubes onto skewers. (I recommend 4 cubes per skewer.) Cook for about 8 minutes, turning the skewers once halfway through, until the chicken is cooked through (aka no longer pink in the center).
- Serve the skewers topped with salsa and crumbled feta.