Chicken Skewers With Cucumber Shallot Dip Recipes

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GRILLED CHICKEN KABOBS WITH CUCUMBER YOGURT SAUCE



Grilled Chicken Kabobs with Cucumber Yogurt Sauce image

These Lebanese-inspired Chicken Kabobs are seasoned with za'atar and served with a cool Laban Cucumber Yogurt Sauce.

Provided by Gina

Categories     Dinner

Time 3h

Number Of Ingredients 15

1 1/2 pounds skinless boneless chicken breast or thighs (cut into 1 inch cubes)
2 tablespoons fresh squeezed lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons dried za'atar or oregano
1 clove crushed garlic
1 1/4 teaspoon kosher salt
fresh ground black pepper (to taste)
lemon wedges for serving
3/4 cup plain low fat plain Stonyfield yogurt
3/4 cup finely chopped cucumber (peeled and seeded)
1 tablespoon fresh lemon juice
1/2 tablespoon fresh dill (chopped)
1/2 tablespoon fresh mint (chopped)
1/2 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Mix lemon juice, olive oil, za'atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
  • If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
  • Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
  • Thread chicken onto the skewers. You should have 4 kabobs total.
  • Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
  • Serve with lemon wedges and yogurt sauce.

Nutrition Facts : ServingSize 1 kabob, 1/3 cup sauce, Calories 266 kcal, Carbohydrate 4.5 g, Protein 41 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 595 mg, Fiber 0.5 g, Sugar 3.5 g

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

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