1 pound boneless, skinless chicken pieces
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon each salt and pepper
1/4 teaspoon each cumin and oregano
2 cloves garlic, minced
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 to 7 minutes per side. Serve with rice, or oven roasted potatoes, and cucumber sauce. Serves 4.
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 chopped parsley
2 tablespoons chopped fresh mint
2 cloves garlic, minced
In a strainer mix cucumber and salt and set aside for at least 15 minutes. Squeeze extra liquid from cucumber. Blend grated cucumber with remaining ingredients and refrigerate until needed.
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