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.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2005
Lemon Yogurt Sauce:
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 73 mg
- Protein 4 g
- Calories 44.0
- Total fat 2 g
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 2.0