Posted by: marthabernie | July 8, 2013

Buttermilk Chicken Kebabs With Chopped Salad

Another recipe from Rachael Ray Magazine.  Since I have been getting a lot of lemons from people at work who have trees at their homes, I used those for this recipe and fresh thyme from my garden.


2/3 cup low fat buttermilk

3 tablespoons olive oil

1 tablespoon chopped fresh thyme

Zest of one lemon plus 2 tablespoons lemon juice

salt and pepper

1-1/2 pounds boneless, skinless chicken thighs, cut into 1-1/2 inch pieces

1 head romaine lettuce 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

Preheat a grill or grill pan to medium-high.  In a small bowl, mix buttermilk, olive oil, thyme, lemon zest and juice; season with salt and pepper (I like to add some white pepper also to give it a little zing).  In a medium bowl, toss the chicken with half of the buttermilk mixture.  Thread chicken onto 8 skewers.  Grill, turning frequently, until cooked through and browned in spots, 13 to 15 minutes.  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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