Skewered chicken with cucumber yogurt sauce

Just before we left for golf this afternoon, I put 2 chicken breasts in a plastic zip lock bag and added 3 cloves of minced garlic, a handful of fresh minced oregano leaves, salt and pepper, 1 tbsp of olive oil and the juice of 1 lime. It marinated all afternoon in the fridge.

Then I cut the chicken into even ~1 inch pieces and placed on to wooden skewers which had been soaked in water for 30 minutes.

Frank barbecued the chicken for ~20 minutes on a medium heat.

While the chicken is cooking, I boiled 3/4 cup of basmati rice in 1 1/2 cups chicken broth, 1 tbsp of butter and a sprinkle of salt. Boil and reduce temperature to low for 10 minutes. Stir and add 1/3 cup minced parsley, 2 tbsp fresh lemon thyme and juice and zest of 1/2 a lemon.

The yogurt sauce was 1/2 cup of yogurt, 1/2 cup freshly grated cucumber which has been squeezed in a paper towel to remove the excess moisture, 3 minced garlic cloves and 1/2 squeezed lemon. Mix and refrigerate until serving.

We enjoyed boiled market fresh carrots seasoned with lemon thyme and lemon juice.

Left over peach pie finished the meal!