Grilled Rice Skewers With Dipping Sauce Recipes

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GRILLED CHICKEN SKEWERS WITH HUMMUS-YOGURT DIPPING SAUCE



Grilled Chicken Skewers With Hummus-Yogurt Dipping Sauce image

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

1 lb boneless skinless chicken breast, cut in strips
extra virgin olive oil
salt and pepper, to taste
1 cup hummus (I used Sabra Luscious Lemon)
1/2 cup Greek yogurt (I used Chobani Non-Fat Plain Greek Yogurt)
1 teaspoon salt
2 cups long-grain white rice
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
2 cups chicken broth
1/4 cup water
1 1/4 teaspoons kosher salt, plus more as needed
1/4 cup finely chopped fresh Italian parsley

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

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