Sumac Chicken Skewers with Lemon Yogurt Sauce

By The Canadian Living Test Kitchen

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Sumac Chicken Skewers with Lemon Yogurt Sauce

This recipe makes 20 servings

Nutritional Info
Per piece: about	-
cal	4444 cal
pro	4 g4g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	1 g1g carb
fibre	0 g0g fibre
chol	12 mg12mg chol
sodium	73 mg73mg sodium
% RDI:	-
calcium	22 calcium
iron	11 iron
vit A	22 vit A
vit C	22 vit C
folate	11 folate

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Strips of juicy spiced chicken served with a velvety sauce are irresistible. Sumac, a tart flavouring used even in Roman days, is available in Middle Eastern and specialty markets. You can substitute 1 tsp (5 mL) each lemon rind and paprika. Soak the wooden skewers in water for at least 30 minutes to prevent scorching.

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 tbsp ground sumac 1 1tbsp tbspground sumac
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
2 cloves garlic , minced2 2cloves garlic, minced
Pinch cayenne pepper Pinch Pinchcayenne pepper
12 12oz ozboneless skinless chicken breastboneless skinless chicken breasts
1/4 tsp salt 1/4 1/4tsp tspsalt
Lemon Yogurt Sauce:
1 cup Balkan-style plain yogurt 1 1cup cupBalkan-style plain yogurt
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1/2 tsp grated lemon rind 1/2 1/2tsp tspgrated lemon rind
1 tsp lemon juice 1 1tsp tsplemon juice
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper

Preparation

Lemon Yogurt Sauce: Line sieve with double thickness cheesecloth; set over bowl. Spoon in yogurt; cover and let drain in refrigerator for 1 hour to make about 1/2 cup (125 mL). (Make-ahead: Refrigerate for up to 24 hours.)

In bowl, whisk together yogurt, parsley, lemon rind and juice, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

In separate bowl, whisk together oil, sumac, parsley, garlic and cayenne pepper.

Cut chicken crosswise into 1/4-inch (5 mm) thick strips; add to oil mixture and toss to coat. Thread 1 strip onto each of about twenty 6- or 8-inch (15 or 20 cm) soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place on greased foil-lined rimmed baking sheet. Broil 6 inches (15 cm) from heat until no longer pink inside, about 5 minutes. Sprinkle with salt. Serve with lemon yogurt sauce.

Source : Canadian Living Magazine: December 2005