The Skinniest Minniest Deliciousiest Kebabs

Is anyone else freaked out that it is basically March? I mean, its March, technically thats springtime, so despite the fact that I ordered myself a Momofuku cake sampler (total rip by the way, could never be full from that tiny box) I am thinking bikini season. The truth is, we are always on a mad dash to give ourselves a quick fix… a diet, a new workout regimen, for about a month, and then we let it all go. In my opinion you don't have to crash diet to get an internal and external change that you desire. I feed myself food all year that doesn't require me to go nuts when its bathing suit time. So, back to the grill we go. Pardon me for going Greek again, but when I think of fresh low-cal flavor, my mind travels to Mediterranean flavors… lemon…garlic…spicy olive oil…tabouleh…i'm drooling. Are you? Good. Today I whipped up my 'world famous'- yes my world is small, but everyone who has them, loves them, grilled chicken kebabs with my second 'world famous' item my cucumber tzatziki sauce. There is always leftover tzatziki, I throw it on a greek grain salad, you can put it on a turkey burger, use it as a dip, its incredibly versatile. Pair it with my chopped greek salad recipe and you could not get a leaner, meaner, delicious meal.

Skinny Greek Chicken Kebabs:
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
2 cloves garlic, minced
zest of 1 lemon
juice of the same lemon
1/4 cup red wine vinegar
1/3 cup olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

Step 1: Combine garlic, zest, juice, red wine vinegar, olive oil, salt, and pepper. In a plastic freezer bag, place the chicken and pour the marinade in with it, make sure every piece gets coated in the yummy stuff. Place in the refrigerator for at least 2 hours and up to 4. If using wooden skewers, start to soak them in water when you put the chicken in the fridge.

Step 2: Preheat your grill on high heat. Skewer your chicken, season lightly with salt and pepper and grill about 7 minutes each side. Remember! We are looking for the spring back when you touch the chicken.

Cucumber Tzatziki Sauce

1/2 cup Greek Yogurt (try to exclude excess liquid if its watery)

2 cloves garlic, sliced

1/3 cup olive oil

1/4 cup chopped seedless cucumber

2 tbs fresh dill

2 tbs flat leaf parsley

1 tsp lemon zest

Juice of 1 lemon

1 tsp salt

1/2 tsp freshly ground black pepper

Step 1: In a saute pan on medium heat, add the olive oil and garlic, let simmer for about 2 minutes just until the garlic gets golden, set aside. Add contents from the pan, greek yogurt, cucumber, dill, parsley, lemon zest, lemon juice, salt and pepper in a food processor. Puree so it becomes a relatively thick consistency. Rule of thumb: too thin? add yogurt, too thick? add olive oil or lemon juice

Stay tuned for my chopped greek salad recipe… for now, enjoy this delicious combo!