Chicken Skewers with dipping sauce
My Aunt just celebrated her 50th birthday last week. We were all supposed to bring an appetizer – Bonnie and I each brought chicken skewers, but hers were BBQ’d in a sweet-sour sauce that Ryan made up. Delicious! I brought mine raw and cooked them at the party.
This was adapted from the LCBO Summer’s Best Recipes:
- medium chicken breasts (I used 5) cut into thin slices, the size of “tenders”
- pack of long skewers with a point on one end
- 1 cup low-fat plain yogurt
- 2 garlic cloves, minced
- 2 Tbs lemon juice
- 2 Tbs each: chives and parsley, finely chopped
- Feed the chicken strips onto the skewers. Cook at 400F for 7-8 min, turn and cook again until starting to brown, or grill 3 min per side on the BBQ (6 min total) and the juices run clear.
- Mix remaining ingredients for the dip. Chill for at least 1 hour before serving. Yields 1.5 cups.
I used 5 medium sized breasts and had a few chunk pieces that I divided with grape tomatoes. The sauce was a huge hit – I was excited because the chives and parsley came from my garden. It can also be served with raw vegetables.
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