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Sumac Chicken Skewers with Lemon Yogurt Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Sumac Chicken Skewers with Lemon Yogurt Sauce

This recipe makes 20 servings

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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

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
  • 1 tbsp ground sumac
  • 1 tbsp chopped fresh parsley
  • 2 cloves garlic, minced
  • Pinch cayenne pepper
  • 12 oz boneless skinless chicken breasts
  • 1/4 tsp salt
  • Lemon Yogurt Sauce:
  • 1 cup Balkan-style plain yogurt
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp grated lemon rind
  • 1 tsp lemon juice
  • 1/4 tsp 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.

Source : Canadian Living Magazine: December 2005

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