Chicken Skewers With Cucumber Shallot Dip Recipes

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CHICKEN SKEWERS WITH CUCUMBER & SHALLOT DIP



Chicken skewers with cucumber & shallot dip image

These low fat, mildly flavoured skewers are excellent served with Thai fragrant rice

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 12

500g boneless, skinless chicken breasts
4 tbsp chopped coriander
1 tsp coarsely ground black peppercorns
2 limes , juice only
1 tsp light muscovado sugar
2 garlic cloves , crushed
1 tbsp vegetable oil
125ml rice vinegar
2 tbsp sugar
1 red chilli , deseeded and finely chopped
1 shallot , thinly sliced
1 cucumber

Steps:

  • Cut the chicken into thin slices. Mix the coriander, pepper, lime juice, sugar, garlic and oil. Toss the chicken in this mixture, then thread on to 12 bamboo skewers. You can make these up to a day ahead and chill until ready to cook.
  • Make the dip. Heat the vinegar and sugar in a small pan until the sugar has dissolved, then increase the heat and boil for 3 minutes, until slightly syrupy. Remove from the heat and stir in the chilli and shallot. Leave to cool.
  • Thinly slice a 5cm piece of cucumber, quarter each slice and add to the dip. Cut the rest of the cucumber into thin sticks.
  • Cook the chicken under a preheated grill for 3-4 minutes each side, then serve with the dipping sauce, cucumber sticks, rice and pak choi.

Nutrition Facts : Calories 210 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.22 milligram of sodium

CUCUMBER RANCH CHICKEN SKEWERS



Cucumber Ranch Chicken Skewers image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 Servings

Number Of Ingredients 7

½ cup Hidden Valley® Original Ranch® Cucumber Dressing
4 boneless, skinless, chicken breast halves, about 3-ounces each
1 lemon, juiced
2 tbsp. olive oil
1 medium red onion, cut into 1" pieces
2 medium tomatoes, peeled, seeded, and chopped
4 Pitas, toasted

Steps:

  • In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes. Preheat the grill. Remove the chicken from the marinade and cut into 1-inch pieces. Discard the used marinade. Arrange the chicken on four wooden skewers alternating with the red onion. Grill the skewers for 5 to 7 minutes on each side or until the chicken is crispy and an internal temperature of 165°F has been reached. Remove the chicken and onion from the skewer and place it into a pita and then top with tomatoes. Repeat this 3 more times with the remaining skewers. Drizzle each pita with 2 tablespoons of Hidden Valley® Original Ranch® Cucumber Dressing. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH



Chicken Satay with Spicy Peanut Sauce and Cucumber Relish image

Provided by Food Network

Categories     appetizer

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 22

1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
1 cup coconut milk
3 tablespoons red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup palm sugar or brown sugar
2 tablespoons tamarind liquid, or fresh lime juice
1 teaspoon salt
1 large Japanese cucumber, peeled, halved and thinly sliced
2 shallots, thinly sliced
1 small Thai chili or serrano chili, thinly sliced
1/3 cup white vinegar
2 teaspoons palm sugar or brown sugar
1 teaspoon salt
Cilantro leaves, for garnish

Steps:

  • In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
  • Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
  • Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
  • Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

SWEET CHICKEN SKEWERS WITH A PEANUT DIP



Sweet Chicken Skewers With a Peanut Dip image

Honey, ginger, garlic, peanut butter, teriyaki and cilantro flavor these so fine that I know you'll want to try them! Be sure to soak skewers on water or apple juice for 30 minutes before skewering chicken. Serve as an appetizer, on a bed of greens or a meal.

Provided by Rita1652

Categories     Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup hot apple juice
1/4 cup teriyaki sauce
1/4 cup peanut butter
1/4 cup soy sauce (lite is fine)
1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/4 cup honey
1 lb boneless skinless chicken breast, cut into strips

Steps:

  • Whisk all the ingredients but the chicken together.
  • Place chicken in a zip lock bag add just enough marinade to coat the chicken and chill for 1 hour.
  • Chill rest of sauce for dipping.
  • Skewer chicken in a ribbon method onto soaked skewers.
  • Grill on a well seasoned grill over med-high heat for about 7 minutes. Basting with the chicken marinade.
  • Serve with chilled dip and fresh sliced cucumbers!

CHICKEN SATAY SKEWERS WITH CUCUMBER YOGURT SAUCE



Chicken Satay Skewers With Cucumber Yogurt Sauce image

This is great with Peanut Noodle Salad. It's refreshing and a nice change of pace from your average grilled chicken. If you don't have bamboo skewers, don't worry... I don't use them half the time either. Just grill chicken and enjoy.

Provided by MacChef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

16 bamboo skewers
1 lb boneless skinless chicken breast
1 shallot, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon ginger, fresh grated
1 jalapeno, seeded and chopped
3 inches piece lemongrass, sliced
1 tablespoon canola oil
2 tablespoons cilantro, chopped
1 cup light coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon turmeric
1/2 cup nonfat plain yogurt
1/2 cucumber, peeled, seeded and diced
2 tablespoons red onions, chopped
1 tablespoon cilantro, chopped
salt and pepper

Steps:

  • Soak bamboo skewars for atleast 30 minutes or overnight.
  • Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
  • Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
  • Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.

ZESTY CHICKEN SKEWERS WITH YOGURT DIP RECIPE BY TASTY



Zesty Chicken Skewers With Yogurt Dip Recipe by Tasty image

Here's what you need: full-fat yogurt, garlic, fresh thyme, McCormick® Zesty Spice Blend, lemon zest, lemon juice, olive oil, kosher salt, black pepper, boneless, skinless chicken breast, vegetable oil, full-fat yogurt, McCormick® Zesty Spice Blend, lemon zest, lemon juice, olive oil, fresh basil, kosher salt, freshly ground black pepper

Provided by Tasty

Yield 4 servings

Number Of Ingredients 19

1 cup full-fat yogurt, such as Greek or Icelandic skyr
3 cloves garlic, grated
3 sprigs fresh thyme
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
1 lemon juice
3 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) cubes
vegetable oil, for cooking
1 cup full-fat yogurt, such as Greek or Icelandic skyr
1 tablespoon McCormick® Zesty Spice Blend
1 lemon zest
½ lemon juice
2 tablespoons olive oil
2 tablespoons fresh basil, minced
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Make the chicken: In a large bowl, combine the yogurt, garlic, thyme leaves, Zesty spice blend, lemon zest and juice, olive oil, salt, and pepper. Whisk well.
  • Add the cubed chicken to the marinade and stir well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
  • While the chicken marinates, make the yogurt dip: In a medium bowl, mix together the yogurt, Zesty spice blend, lemon zest and juice, olive oil, basil, salt, and pepper. Set aside.
  • Once chicken has marinated, thread 2-3 pieces of chicken lengthwise onto a wooden skewer. Leave at least 1 inch (2 ½ cm) of space at the bottom of each skewer so you can maneuver them while cooking. Repeat with the remaining chicken.
  • Heat a grill pan over medium-high heat. Brush a few teaspoons of vegetable oil on the pan. Season the chicken skewers with salt and pepper and add a few at a time to the grill pan, ensuring the skewers are laid perpendicular to the grill lines. Grill until the chicken is cooked through, 2-3 minutes per side. Set the cooked skewers on a plate or tray while you cook the rest.
  • Arrange the skewers on platter and serve with the yogurt dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 690 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 3 grams, Protein 77 grams, Sugar 11 grams

GRILLED CHICKEN SATAY WITH CUCUMBER SALAD



Grilled Chicken Satay with Cucumber Salad image

Pair cool and crunchy cucumbers in a light vinaigrette with grilled chicken skewers, made easy with prepared peanut sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1/2 cup Asian peanut sauce
4 boneless skinless chicken breasts
1/4 teaspoon salt
3 cups thinly sliced peeled seedless cucumbers
1/3 cup halved thinly sliced red onion
2 tablespoons white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons coarsely chopped cocktail peanuts
2 tablespoons thinly sliced green onions (2 medium)
3/4 cup Asian peanut sauce

Steps:

  • Soak 8 (10-inch) wooden skewers in water 30 minutes. Heat gas or charcoal grill. Place 1/2 cup peanut sauce in medium bowl; set aside. Cut chicken crosswise into 1/2-inch thick slices. Thoroughly coat chicken slices with sauce in bowl; sprinkle with 1/4 teaspoon salt. Cover and refrigerate 30 minutes.
  • In another medium bowl, stir together cucumber salad ingredients; set aside.
  • Remove chicken from bowl; discard peanut sauce. On each skewer, thread 4 to 5 chicken slices. Place skewers on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
  • To serve, divide cucumber salad among 4 serving plates. Top with chicken skewers and toppings.

Nutrition Facts : Calories 430, Carbohydrate 13 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving (2 Skewers and 1/4 of the Salad and Toppings), Sodium 700 mg, Sugar 7 g, TransFat 0 g

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