• 2/3 cup low-fat buttermilk
• 3 tablespoons EVOO
• 1 tablespoon chopped fresh thyme
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
• 1 head romaine, cut into 1 inch pieces
• 1 large cucumber, halved lengthwise, seeded and sliced 1/2 inch thick
• 1/2 small red onion, thinly sliced
• 1 cup red grapes, halved
• Zest of 1 lemon, plus 3 tablespoons juice
• Salt and pepper

Preheat a grill or grill pan to medium high.  In a small bowl, mix buttermilk, EVOO, thyme, lemon zest and juice; season with salt and pepper.  In a medium bowl, toss the chicken with half the buttermilk mixture.  Thread chicken onto 8 skewers.  Grill, turning frequently, until cooked through and browned in spots, 13 to 15 minutes.  In a large bowl, toss together the romaine, cucumber, onion and grapes.  Drizlle with the remaining buttermilk mixture, season.  Serve the salad with the kebabs.