Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• 2 garlic cloves, minced
• 1 lb boneless skinless chicken
• 1 English cucumber, peeled, seeded and grated
• 1 teaspoon salt
• 1/2 cup skim milk yogurt
• 1/2 cup light mayonnaise
• 2 tablespoons parsley, chopped
• 2 tablespoons of fresh mint, chopped (or 2 teaspoons dried mint)
• 2 garlic cloves, minced

Instructions

1. Combine marinade ingredients and pour over chicken.

2. Marinate in the fridge for up to 24 hours.

3. Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.

4. Serve with rice, or oven roasted potatoes, and cucumber sauce.

5. Makes 4 servings.

6. Tip: The marinade can also be used on strips of chicken.

7. After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.

8. CUCUMBER SAUCE:.

9. In a strainer mix cucumber and salt and set aside for at least 15 minutes.

10. Squeeze excess liquid from cucumber.

11. Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.

12. Serve with Greek Chicken.

13. Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.

14. Gently squeeze the excess liquid out of the mixture.