It's grilling time and I usually like to grill something other than burgers once in a while. Kebabs are quick to assemble and cook and are easy to eat. Today's recipe is from Rachael Ray.
BUTTERMILK CHICKEN KEBABS WITH CHOPPED SALAD
2/3 c. low-fat buttermilk
3 tbsp. EVOO
1 tbsp. chopped fresh thyme
Zest of 1 lemon, plus 3 tbsp. juice
Salt and pepper
1 1/2 lb. 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 c. red grapes, halved
Preheat a grill or grill pan to medium-high
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.
Thread chicken onto 8 skewers. Grill, turning frequently, until cooked through and browned in spots, 13-15 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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