While I was on the same grocery trip that inspired the Apple Banana Muffins, I also grabbed a recipe card for grilled chicken with cucumber relish while at the meat counter. It sounded light and refreshing for a summer evening so it made it home with me. Like kismet, the next day I stumbled upon another cucumber recipe on pinterest and decided to grab inspiration from each, adapting and combining the two for this dish. The chicken kabobs were easy, the cucumbers were easy, what more can you want in a week night meal? Health and nutrition? You are in luck, because this dish has that too.
I loved the sweetness and kick of heat to the cucumber salad. It was a tasty contrast and something that would work great on its own at a BBQ, a shower or like this for dinner.
Click here for the nutritional facts calculated at SparkRecipes.com and 6 WW points for one serving.
Recipe yields 4 servings
- 1 lb chicken, cubed
- 4 cloves garlic, minced
- 3 tbsp. Worcestershire sauce
- 1 cucumber, peeled and quartered
- 1/4 cup Mirin (rice wine vinegar)
- 1/4 cup water
- 1 tsp. crushed red pepper flakes
- 1 tsp. sugar
- 2 tbsp. red onion, minced
- 3 tbsp. feta cheese, crumbled
- Baby spinach (optional for salad greens)
To begin, heat your grilling surface and brush with oil to help prevent the kabobs from sticking. Next, take your cucumbers and set in a colander. This next step I learned from the original recipe, it's very important to season with salt to help dry out the fruit. Otherwise, they will water down the final product. Salt and let sit for about 15 minutes, then pat dry with paper towels.
In a mixing bowl, combine the cubed chicken with the minced garlic and Worcestershire sauce. Let marinate for about 10 minutes and then thread bamboo or metal kabobs with about 5-6 pieces of chicken, resulting in about 4 oz. on each kabob.
While the chicken is marinating and the cucumbers are "salting," you multitask and move on to the cucumber salad sauce. In a small sauce pan, heat the mirin, water, sugar and red pepper flakes over medium high. Whisk together and let reduce to about 1/3 cup, about 10 minutes.
Once reduced, set to the side, add the red onion and let cool to room temperature.
Toss with cucumbers and add feta cheese, then place in fridge to serve chilled.
Grill the chicken kabobs, about 6 minutes on each side.
Once done, bring inside and assemble your plate. We used a bed of spinach leaves to enhance the green factor and add nutrients to the dinner. Spoon the cucumber salad atop the spinach and grab a kabob, dinner is served my friends!