Buttermilk Chicken Kebabs with Chopped Salad

Buttermilk Chicken Kebabs with Chopped Salad

by 5 people

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Makes: 4 servings

Prep: 25 mins

Cook: 15 mins

Ingredients
  • 2/3 cup low-fat buttermilk
  • 3 tablespoons EVOO
  • 1 tablespoon chopped fresh thyme
  • Zest of 1 lemon, plus 3 tbsp. juice
  • Salt and pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 head  romaine, cut into 1-inch pieces
  • 1 large cucumber, halved lengthwise, seeded and sliced 1/2 inch thick
  • 1/2 small red onion, thinly sliced
  • 1 cup red grapes, halved
Directions
  1. Preheat a grill or grill pan to medium-high.
  2. In a small bowl, mix buttermilk, EVOO, thyme, lemon zest and juice; season with salt and pepper. In a medium bowl, toss the chicken with half of the buttermilk mixture.
  3. Thread chicken onto 8 skewers. Grill, turning frequently, until cooked through and browned in spots, 13 to 15 minutes.
  4. In a large bowl, toss together the romaine, cucumber, onion and grapes. Drizzle with the remaining buttermilk mixture; season. Serve the salad with the kebabs.
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