Family Favourite

Yogurt Spiced Chicken With Creamy Cucumber Salad

20 mins

30 mins

50 mins

Chicken:

1 1/2 cups (375 mL) Canadian Greek yogurt
1/4 cup (60 mL) Canadian buttermilk
1 lemon, zested and juiced
1 tbsp (15 mL) honey
2 tsp (10 g) fresh thyme, chopped
1 tsp (5 g) each of salt, chili flakes, chili powder, cumin, garam masala, ground turmeric, paprika
4 large boneless skinless chicken breasts (2 lbs/1 kg), cut into 1 1/2 inch cubes
3 tbsp (45 mL) canola or vegetable oil

Cucumber Salad:

Marinade: In a large bowl, thoroughly combine yogurt, buttermilk, lemon juice, honey, thyme and all spices. Reserve 1/2 cup (125 mL) of marinade to be used as a dipping sauce later.
Chicken: Add cubed chicken to the mixture, ensuring it’s evenly coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Thread marinated chicken onto metal or pre-soaked wooden skewers.
Preheat the grill to medium heat and brush with oil. Grill skewers for approximately 7 minutes per side or until internal temperature reaches 165°F (74°C).
Cucumber Salad: In a medium-sized bowl, combine cucumber, onion, dill and jalapeño (if using).
In a small bowl, whisk together yogurt, sour cream, buttermilk, water, lemon zest, red wine vinegar, salt and pepper.
Pour the dressing into the cucumber mixture and combine until evenly coated. Allow salad to sit for 5 minutes before serving.

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