Shish Taouk (Lemon Garlic Chicken Kebabs) and Cucumber Yogurt Dipping Sauce (Raita) with Feta
Prep time: 
Cook time: 
Total time: 
Yield: About 6 to 8 servings
 
Marinating time: 2 to 24 hours
Cucumber Yogurt Dipping Sauce (Raita) adapted from The Indian Grocery Store Demystified by Linda Bladholm
ingredients:
Chicken Kebabs
  • 2 lbs cubed chicken breast or cubed boneless thighs
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon cayenne
Cucumber Yogurt Sauce (Raita)
  • 1 medium cucumber, peeled, seeded and finely diced or shredded
  • 1 teaspoon toasted cumin seeds OR use a small pinch of dried cumin—to taste
  • 2 cups plain Greek yogurt
  • a handful of crumbled feta cheese
  • 1 garlic clove, peeled and minced
  • about a medium handful of fresh cilantro or mint leaves, chopped,
  • cayenne pepper or paprika, just a pinch to use as a garnish (optional)
directions:
For the Chicken Kebabs
  1. In a medium bowl, combine all ingredients except the chicken. Pour into a ziplock bag along with chicken cubes. Allow chicken to marinate for 2-24 hours, turning occasionally, in the refrigerator.
  2. Place chicken on the skewers (if using wooden skewers, soak them in water for 30 minutes to 24 hours, first) about 5 pieces on each skewer. Grill (or sear in a hot oiled pan) for 8-15 minutes (depending on size of chicken cubes) or until done, turning them during cooking.
For the Cucumber Yogurt Sauce (Raita)
  1. Peel the cucumber, then seed and dice, or shred with a grater. Blot the moisture off the shredded or diced cucumber with paper towels,making sure it's dry before adding to the yogurt mixture.
  2. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat.
  3. In a bowl, stir yogurt until smooth. Mix the yogurt with the cumin, minced garlic and cilantro or mint leaves.
  4. Stir in the cucumber and feta, and sprinkle with cayenne or paprika. Cover and chill before serving.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2010/02/14/amezzeing/