And my husband was not a big fan. If you're not a fan of dill or Greek flavors, this might not be the recipe for you.
But I loved it. So here ya are.
So first of all, here's what it looks like in the magazine.
I'm putting that up for comparison's sake. I always enjoy comparing my finished product with the magazine's.
You'll notice this recipe is in the "Cooking for One" section. I often double these recipes up if I want to make it for myself and my husband.
So first you have to mix Greek yogurt with some lemon juice, dill, and salt & pepper.
I love this handy-dandy citrus juicer. Keeps the seeds out.
Still life with dill.
This is essentially tzatziki sauce, minus a couple ingredients.
Then, you get your chicken and you cut it into skewer-size pieces.
Washed breasts. Huh huh. Breasts.
So you guys. I didn't realize until just now that I was supposed to make only half a chicken breast for each person, and I made two chicken breasts. I was durn hungry, and I suggest that if you are going to be durn hungry, too, you should make yourself a whole breast and not just half.
Throw yer meat in yer bowl of sauce.
Mix it up.
Now's when you have to let your meat marinade. For at least an hour. You can do it overnight, if you're an overachiever.
If you don't have metal skewers (I don't) you'll be using wooden skewers, which you have to soak in water for about 10 minutes so they don't catch on fire when you're cooking.
Look at them skewers of beauty.
Now, because I don't have metal skewers, I decided to grill these puppies, although the recipe calls for broiling. I'm a maverick like that. I'm going rogue.
So I fired up the grill, and since we have a gas grill I set it to "high."
While my meat was cooking (which only took 10 minutes), I made the salad. Basically, I grabbed two handfuls of arugula, chopped the corn off two ears of corn, threw in some olive oil, lemon juice, salt & pepper and voila.
Now. Wait for it..... wait for it .....
Loved it. I really did. Hubs, not so much. But I think it's a great, fast, yummy summer dish. I'll put the recipe below. Enjoy!
Marinated Chicken Kebabs & Corn Salad
Recipe Serves 1 so double up or quadruple up, depending on how many mouths you're feeding.
1/4 cup low fat or nonfat plain Greek yogurt
3 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill
coarse salt & ground pepper
1 boneless skinless chicken breast half (6 to 8 ounces), cut into 1 1/2 inch pieces. (WARNING! Half a chicken breast might not be enough food for you!)
1 cup baby arugula
3/4 cup fresh corn kernels (from 1 ear corn)
2 teaspoons extra virgin olive oil.
1) In a medium bowl, combine yogurt, 2 teaspoons lemon juice, and dill; season with salt & pepper. Add chicken and stir to coat. Cover and refrigerate 1 hour (or up to overnight).
2) Heat broiler, with rack in top position (if you'd rather grill, just heat your grill to high, throw your skewers on for 10 minutes, turning halfway through cooking). Thread marinated chicken onto 2 metal skewers and place on a wire rack set on a rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots, 10 to 12 minutes. Meanwhile, in a small bowl, toss together arugula, corn, 1 teaspoon lemon juice, and oil. Season with salt and pepper. Serve salad alongside kebabs with lemon wedges.
425 calories per serving, 15.9 g fat (3.5 g sat fat); 48.4 g protein, 23.5 g carb; 2.6 g fiber.