Chicken Kabobs with Mint Tzatziki

In glass bowl toss chicken with marinade; cover and marinate in refrigerator for three hours. (Make-ahead: Marinate for up to 24 hours).

Cut onion into pieces, same size as chicken separating slices. Discard lemon rind and bay leaves. Reserving marinade, alternately thread chicken and onion on to skewers. Place on greased grill over medium-high heat and baste with marinade; close lid and cook, turning once, until chicken is no longer pink inside, about 12 minutes.

Additional information :

Mint Tzatziki
This Eastern Mediterranean sauce also makes a wonderful dip. For colour, leave a quarter of the cucumber unpeeled if the skin is tender.

1 1/2 cups (375 mL) Balkan-style plain yogurt
1/2 tsp (2 mL) salt
1 piece (6 inches/15 cm long) cucumber
1 clove garlic, minced
1/4 cup (50 mL) chopped fresh mint
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) lemon Juice
1/4 tsp (1 mL) paprika

Line sieve with double layer paper towels; place over bowl. Add yogurt and pinch of the salt ; let drain in refrigerator for 6 hours or until reduced to 1 cup (250 mL). (Make-ahead: Cover and refrigerate for up to 2 days.) Discard watery whey.

Peel and cut cucumber in half lengthwise; scoop out and discard watery core and seeds. Coarsely grate cucumber into bowl; mix with remaining salt and let stand for 20 minutes. Drain and press out liquid.

In small bowl, mix together drained yogurt, cucumber, garlic, mint, oil and lemon juice; sprinkle with paprika.

Makes 1 1/2 cups (375 mL).

Per 1 Tbsp (15 mL): about 25 cal, 1 g pro, 2 g total fat (1 g sat. fat), 1 g carb, 0 g fibre, 3 mg chol, 41 mg sodium. % RDI: 2% calcium, 1% vit A, 1% folate.