Grilled Chicken Skewers
Recipe courtesy of Tiffani Thiessen
- 4 boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil, plus extra for the grill
- 4 limes
- 2 teaspoons sumac
- 2 1/4 teaspoons Kosher salt, plus extra to taste
- 2 cups Greek yogurt
- 2 cloves garlic, grated
- 1-inch piece peeled ginger, grated
- 8 scallions
- ½-pound small vine ripened tomatoes
- fresh cilantro or mint, to garnish
Specialty Equipment: (Metal skewers – if you are using wooden skewers soak them in water for about 30 minutes before grilling)
In a medium bowl stir together the oil, juice of 3 limes, sumac, and 1 ½ teaspoons salt. Add in the cubed chicken breast and toss to coat. Let marinate at room temperature for 20 minutes.
While the chicken marinades, in a small bowl whisk together the yogurt, grated garlic, grated ginger and ¾ teaspoon kosher salt. Set aside.
After the chicken marinades, skewer the chicken onto metal or soaked wooden skewers, about 4-5 pieces per skewer. Set aside.
Preheat a grill or grill pan over medium-high heat. Brush lightly with oil. When the grill is hot add the scallions and tomatoes and grill until the scallions are charred on all sides, about 3-4 minutes and the tomatoes are charred on the bottom and the skin is just beginning to pop, 6-8 minutes. Remove to a serving platter and season with kosher salt to taste.
Add the chicken skewers to the hot grill and cook about 3 minutes per side, or until the chicken is cooked through and has charred pieces around the edges. Remove from the grill and let rest 4-5 minutes. Serve the chicken with the grilled scallions and tomatoes and the yogurt dipping sauce. Garnish with cilantro or mint if desired.
Photography by Rebecca Sanabria
What is sumac? I’ve heard of poison sumac. LOL