Herby Chicken Skewers with Cucumber Mint Yogurt Dipping Sauce

From Erica Strait, aka Foxy Falafel

Serves 4

For the chicken:
1 Tbsp. chopped dill
1 Tbsp. chopped cilantro
1 Tbsp. chopped parsley
1 Tbsp. chopped basil
1⁄4 cup olive oil
juice of 2 limes
1 tsp. salt
several grinds of black pepper
1 1⁄2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes

For the sauce:
1 c. yogurt
1 Tbsp. chopped mint
1⁄2 cucumber chopped in food processor
Juice of 1⁄2 lemon
salt and pepper to taste

Preheat grill.

In a large bowl, whisk together the dill, cilantro, parsley, basil, olive oil, lime juice, salt, and pepper. Add chicken to the bowl and toss with your hands until chicken is well-coated. Skewer chicken without crowding pieces too closely. Grill on medium heat 6 minutes each side or until just cooked through.

In a medium bowl, stir together all sauce ingredients. Serve skewers with dipping sauce and enjoy!


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