1. Add the garlic, lemon juice, ground pepper, paprika, cumin and ginger to the kefir/yogurt, stir until well mixed. 2. Separate 1/2 to 1 cup from the mix. Save the rest to use for topping when finished cooking. Marinate the chicken in the refrigerator for at least 1 hour. Make sure to turn to coat all sides evenly. 3. Grill: Until cooked, juices will run clear. 4. Oven: Preheat to 425 degrees, cook until finished, about 20 minutes. 5. Serve over sliced cucumbers, use remaining kefir/yogurt mix to drizzle over the chicken and cucumbers. ---------------------------------------------------------------------------
Nutrition
Ingredients
