Grilled Chicken Skewers With Hummus Yogurt Dipping Sauce Recipes
GRILLED CHICKEN SKEWERS WITH HUMMUS-YOGURT DIPPING SAUCE
Now that summer has arrived I figured why not start grilling! So I came up this new dish that is quick and easy, but also healthy and delicious at the same time. The hummus-yogurt dip can also be used as a healthy dip for vegetables too!
Provided by InspirationsFC
Categories Poultry
Time 45m
Yield 2 skewers each, 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the grilled chicken skewers: Soak 8 (or more if needed) thin wooden skewers in water. Moisten the chicken with olive oil and season to taste. Thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides.
- For dipping sauce: mix hummus, yogurt and salt together in bowl.
- To serve: Arrange the grilled chicken skewers on a platter or over bed of rice, alongside a bowl of the sauce, and lemon wedges on the side (optional).
- For the rice pilaf:.
- Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
- Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil.
- Reduce the heat to low, cover with a tight fitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed.
Nutrition Facts : Calories 679.6, Fat 18.9, SaturatedFat 7.4, Cholesterol 95.5, Sodium 1874.2, Carbohydrate 86.5, Fiber 5.5, Sugar 1.7, Protein 38.6
GRILLED FRUIT SKEWERS WITH SWEET YOGURT SAUCE
Steps:
- If you are using wooden skewers, soak them in water for at least 30 minutes.
- In a small pot combine the brown sugar with 1/4 cup water, cinnamon and orange zest. Bring to a boil over medium heat. Remove from heat and set aside to cool to room temperature.
- Preheat the grill or grill pan over low heat.
- Thread 2 pieces of each type of fruit onto each skewer. Grill the skewers until the fruit is warm and lightly charred about 6 minutes giving the skewers a quarter turn every 1 1/2 minutes. Make sure to brush with the brown sugar syrup after each turn.
- While the fruit is grilling, make the dipping sauce. Whisk together the yogurt, orange juice, and 1 tablespoon of the brown sugar syrup in a serving bowl. Reserve 2 tablespoons for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Arrange the skewers on a serving platter and serve with the dipping sauce on the side.
GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium heat.
- To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
- Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
- Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.
GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT
These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.
Provided by Clare de Boer
Categories dinner, lunch, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
- Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
- Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
- Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
- Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
- Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
- Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
- Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
- Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.
GRILLED CHICKEN SKEWERS WITH SATAY SAUCE
I haven't been able to find a lightened up version of this, so I'm posting the one I use. I generally make this once a week. It makes a light meal with some veggies and rice. Weight Watchers lightened this recipe up for a grand total of 4 Points.
Provided by FLFroggie
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat outdoor grill, stovetop grill pan or broiler.
- Thread chicken tenders onto metal or wooden skewers (soak wooden skewers in cold water first to prevent charring).
- Season with salt and pepper.
- Grill or broil until done, about 5-7 minutes, turning frequently.
- Whisk together remaining ingredients for satay sauce.
- Yields 2 skewers and about 1/4 cup of sauce per serving.
YOGURT MARINATED CHICKEN SKEWERS WITH TOUM GARLIC SAUCE
This is simply the most tender, succulent chicken you can eat-thanks to the yogurt marinade, which is a great tenderizer. These skewers are wonderful grilled, but broiling under high heat is delicious too. If you use wooden skewers, soak them in water for at least 15 minutes before using them, so that they don't burn before the chicken is cooked.
Provided by Maureen Abood
Yield Makes 6 skewers
Number Of Ingredients 10
Steps:
- In a small bowl, combine the yogurt, onion, garlic, lemon, mint, and olive oil. Cut the chicken into 1- to 2-inch (2.5 to 5 cm) pieces and place them in a medium bowl or a plastic ziplock bag. Pour the marinade over the chicken, cover the bowl or seal the bag, and refrigerate for at least 8 and up to 24 hours (the longer, the more flavorful).
- Preheat a grill or broiler on medium-high. Place the chicken in a colander and drain off the marinade. Pat the chicken dry with paper towels. Thread 6 skewers with the chicken, leaving some breathing room (about 1/8 inch / 3 mm) between the pieces. Generously season the chicken all over with salt and pepper.
- Grill the chicken over medium-high heat, or broil them on a broiler or sheet pan, until the chicken is cooked through and is slightly charred around the edges, about 10 minutes on the grill and about 20 minutes under the broiler. Turn the skewers over halfway through cooking.
- Remove the cooked chicken from the skewers with a fork. Serve the chicken hot with the toum, either on the side for dipping or drizzled over the chicken after it has been removed from the skewers.
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