Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.
- Portion size 24 servings
- Credits : Holiday Celebrations: 2007
- 4 chicken cutlets (1-1/4 lb/625 g)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced green onions
- 2 tablespoons minced fresh chives
- 4 teaspoons chopped fresh rosemary
- 2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons light mayonnaise
MethodLine rimmed baking sheet with foil; grease foil and set aside.
Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into about twenty-four 1-inch (2.5 cm) wide strips.
In large bowl, whisk oil, green onions, rosemary, lemon rind and juice, salt and pepper for marinade. Remove 4 tsp (20 mL) to small bowl for dipping sauce.
Add chicken to marinade in large bowl; toss to coat. Weave strips onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on prepared pan; cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 2 hours.) Whisk mayonnaise into reserved marinade for dipping sauce; cover and refrigerate.
Broil skewers, 6 inches (15 cm) from heat, until no longer pink inside, 5 minutes. Serve with dipping sauce.
Nutritional facts Per piece: about
- Sodium 73 mg
- Protein 5 g
- Calories 48.0
- Total fat 3 g
- Cholesterol 15 mg
- Saturated fat trace
- Total carbohydrate trace
- Iron 1.0
- Vitamin C 2.0