Ingredients:

• 10-12 wooden skewers
• 4 boneless Chicken breasts cut into ½ inch wide strips
• 2 cups plain whole-fat Yogurt
• ½ cup Sour Cream
• 1 small seedless English cucumber, peeled, shredded and chopped
• Juice of 1 Lemon or Lime
• ½ Tbsp extra virgin Olive oil
• 1 clove Garlic, grated
• 1 tsp minced fresh Parsley
• ½ tsp minced fresh Dill weed
• Freshly ground black Pepper
• 1 Tbsp Salt

Method:

1. Put Yogurt in a cheesecloth lined strainer, cover and refrigerate 3-5 hours (make sur eyou have underneath to catch the liquid)
2. Shred and chop cucumber, put into a small bowl and cover with a little salt, mix and let stand
3. After 3-5 hours, transfer the thickened Yogurt to a bowl
4. Drain liquid from Cucumber and squeeze out any excess liquid by wrapping it in a towel and pressing it.
5. Combine all ingredients (except chicken) in the bowl with the Yogurt and mix well.
6. Adjust Salt and Pepper
7. Transfer sauce to an air-tight container.
8. Skewers:
9. Place chicken on skewers and brush with a little Olive Oil, Salt and Pepper and Garlic powder
10. Grill over medium heat 10-12 minutes or until juices run clear

Tip: Always soak wooden skewers in water for at least ½ hour before putting on the meat. It`ll keep them from burning.