Sumac Chicken Skewers with Lemon Yogurt Sauce
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.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 44 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 12 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 2% |
| vit C | 2% |
| folate | 1% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) each ground sumac and chopped fresh parsley
2 cloves garlic, minced
Pinch cayenne pepper
12 oz (375 g) boneless skinless chicken breasts
1/4 tsp (1 mL) salt
Lemon yogurt Sauce:
1 cup (250 mL) Balkan-style plain yogurt
1 tbsp (15 mL) chopped fresh parsley
1/2 tsp (2 mL) grated lemon rind
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) each 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.
Additional Information
Source
Canadian Living Magazine: December 2005
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