Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

Looking for fresh, fast, and healthy? These Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce are the ticket.

Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

This meal. It’s amazing. Brian and the boys made these grilled lemon chicken skewers for me last month on Mother’s Day, and they were honestly one of the best things I’ve eaten. I’m pretty sure I’m not just saying that because I didn’t have to make it.

At least I don’t think so.

I mean, it was dreamy not to step foot in the kitchen.

But if I’m being 100% transparent, I actually had step those feet out the front door and chill on the porch during The Making of the Mother’s Day Meal in order to avoid running in and taking over. What if they whisk too slow? what if they whisk too fast? do they know how to juice a lemon? mince garlic? live life???

Of course, the meal turned out crazy delicious and I was reminded, yet again, that Brian and the kids are fully capable human beings without me controlling every detail (identity crisis forthcoming)

Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

Back to this meal. I love light, healthy, flavorful recipes like these grilled lemon chicken skewers, and I double love that this meal is so easy and fast.

I’m not quite sure why my brain has never explored the possibility of whisking together yogurt and hummus for the most delectable sauce on the planet, but I’m making up for lost time as I have a little dish of this sauce in my fridge at all times now.

Perfect for grilled chicken, fresh veggies…and very often just grabbing a piece of flatbread out of the freezer, warming up slightly, and going to town. Flatbread and yogurt-hummus sauce forever.

Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

The lettuce leaves listed in the recipe (and in the photos) are optional but I highly recommend if you enjoy the lettuce wrap vibe, which I do.

I’m pretty sure these chicken skewers are going to be a summer staple (might as well since I’ve already got the sauce whipped up in bulk).

What To ServeFresh, seasonal fruit (grilled pineapple would be fabulous)
Greek Pita Salad

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Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

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Ingredients:

Yogurt-Hummus Sauce:

  • 2/3 cup Greek yogurt (nonfat or regular)
  • 1/3 cup hummus (storebought or homemade)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced or pressed through a garlic press (about 1/2 teaspoon)
  • 1/2 teaspoon coarse, kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin

Chicken and Marinade:

  • 1 1/2 to 2 pounds boneless, skinless chicken breasts or chicken tenders
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse, kosher salt
  • 1/4 teaspoon black pepper
  • 12 romaine, Boston or Bibb lettuce leaves (optional)
  • Bamboo or metal skewers

Directions:

  1. Preheat a grill to medium-high.
  2. For the sauce, combine all the ingredients in a bowl and whisk together until smooth. Add hot water a teaspoon at a time to thin the sauce, if needed.
  3. If using chicken breasts, slice them lengthwise into thin strips, about 4-5 strips per chicken breast (depending on the size of the chicken). If using tenders, don’t slice.
  4. In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, cumin, salt and pepper for the marinade. Toss the chicken with the marinade. You can either thread the chicken immediately onto skewers and grill or let the chicken rest in the marinade, refrigerated, for several hours for more flavor.
  5. Thread the chicken accordion-style onto bamboo or metal skewers, 2-3 chicken strips per skewer.
  6. Grill the chicken 3-4 minutes per side, until cooked through.
  7. Let the chicken rest for 5 minutes before serving. Serve on top of lettuce leaves, if desired, and drizzle with the sauce.

Notes:

If you have a little time (or want to get planning ahead points), the chicken is even more delicious and flavorful if left to marinade for a couple hours.

And because this recipe seems super adaptable, you could cut the chicken into cubes instead of strips, if you wanted – or if you don’t have skewers (or aren’t in the mood to use them), grill the chicken whole, slice, and serve (although you’ll get more flavor by cutting the chicken into smaller pieces).

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Recipe Source: adapted from a June 2016 Cuisine at Home recipe

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