Sumac Chicken Skewers with Lemon Yogurt Sauce

Tested Till Perfect

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%
    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

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Source

Canadian Living Magazine: December 2005





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