Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce
Yield: 6servings
Prep Time: 20 minutesmins
Cook Time: 10 minutesmins
Total Time: 30 minutesmins
Ingredients
Yogurt-Hummus Sauce:
⅔cupGreek yogurt, nonfat or regular
⅓cuphummus, storebought or homemade (see note)
1tablespoonfresh lemon juice
1clovegarlic, finely minced or pressed through a garlic press (about 1/2 teaspoon)
½teaspooncoarse kosher salt, plus more to taste
¼teaspoonblack pepper
½teaspoonground cumin
Chicken and Marinade:
1 ½ to 2poundsboneless skinless chicken breasts or chicken tenders
4tablespoonsfresh lemon juice
2tablespoonsolive oil
1teaspoonground cumin
½teaspooncoarse kosher salt
¼teaspoonblack pepper
12romaine, Boston or Bibb lettuce leaves (optional)
Bamboo or metal skewers
Instructions
Preheat a grill to medium-high.
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.
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.
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.
Thread the chicken accordion-style onto bamboo or metal skewers, 2-3 chicken strips per skewer.
Grill the chicken 3-4 minutes per side, until cooked through.
Let the chicken rest for 5 minutes before serving. Serve on top of lettuce leaves, if desired, and drizzle with the sauce.
Notes
Plan Ahead: 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.Hummus: here is my favorite homemade version.Chicken: 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).