Ingredients
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 tbsp | (10 g) | fresh thyme, chopped |
| 1 tbsp | (5 g) | salt |
| 1 tbsp | (5 g) | chili flakes |
| 1 tbsp | (5 g) | chili powder |
| 1 tbsp | (5 g) | cumin |
| 1 tbsp | (5 g) | garam masala |
| 1 tbsp | (5 g) | ground turmeric |
| 1 tbsp | (5 g) | paprika |
| 4 large (2 lbs) | (1 kg) | boneless skinless chicken breast, cut into 1 1/2 inch cubes |
| 3 tbsp | (45 ml) | canola or vegetable oil |
Cucumber salad
| 1 large | (300 g) | cucumber, thinly sliced |
| 1/2 cup | (125 ml) | red onion, thinly sliced |
| 1/2 cup | (4 g) | dill, chopped |
| 1/2 cup | (45 g) | jalapeno, thinly sliced (optional) |
| 1/2 cup | (125 ml) | Canadian Greek yogurt |
| 1/4 cup | (60 ml) | Canadian sour cream |
| 1 tbsp | (15 ml) | Canadian buttermilk |
| 2 tbsp | (30 ml) | water |
| 1 | lemon, zested | |
| 1/2 tbsp | (7 ml) | red wine vinegar |
| to taste | salt and pepper |
Directions
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.