Source: dLife

A cool and refreshing twist on a classic kabob.

Servings

0.75 cup light mayonnaise
0.33 cup low fat buttermilk
3 tbsp fresh chopped green onion , tops only
1 tbsp fresh tarragon (or 1 tsp dried)
1 tbsp fresh dill weed (or 1 tsp dried)
2 tsp white wine vinegar
0.5 small cucumber, peeled
3 cup cold water
0.5 lb boneless skinless chicken breasts , cut into 24, 3/4 inch pieces
0.5 oz fresh mint , 24 mint leaves
0.25 cup Cucumber, with skin, fresh, slices (optional)

1 Combine mayonnaise, buttermilk, green onions, tarragon, dill, and white wine vinegar in a blender or food processor and blend until smooth.
2 Place lid or plastic wrap over top and place in refrigerator.
3 Slice the cucumber lengthwise into 4 sections. Slice each section crosswise into 6 (1/4 inch slices), you will end up with 24 sections.
4 Add water to a saucepan and bring to a boil. Put chicken in boiling water and cook for 4 minutes, make sure chicken is cooked through.
5 Strain chicken and let cool.
6 Place 1 chicken piece, 1 cucumber slice, and 1 mint leaf onto one of the skewers. Continue this process until all the skewers are full.
7 Wrap skewers in plastic wrap and place in refrigerator.
8 Serve with sauce and garnish with cucumber slices if using.

Try using different proteins in place of chicken, different vegetables, and a variety of herbs. These can be made up 1 day in advance.