Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce
Description
This recipe uses boneless, skinless chicken breasts, sliced lengthwise into thin strips or chicken tenders left whole. The marinade combines fresh lemon juice, olive oil, cumin, coarse salt, and black pepper, infusing the chicken with citrus and warm spice flavors. Marinating briefly or up to several hours intensifies taste.
The sauce balances Greek yogurt and hummus with lemon juice, garlic, salt, pepper, and cumin, creating a creamy, zesty accompaniment that can be thinned slightly with hot water if needed. Grilling the chicken strips on skewers over medium-high heat ensures quick cooking with slightly charred edges and a juicy interior.
Serving the chicken on romaine or Bibb lettuce leaves offers a fresh, crisp base for making wraps. The cool, lemony sauce complements the grilled meat, making this suitable for lunch or dinner with a light, bright profile.
Marinating ahead enhances flavor penetration, and the chicken can be cut into cubes for variation. The sauce can be made with storebought or homemade hummus depending on availability and preference.
Ingredients
Yogurt-Hummus Sauce:
- ⅔ cup Greek yogurt nonfat or regular
- ⅓ cup hummus storebought or homemade (see note)
- 1 tablespoon lemon juice fresh
- 1 clove garlic finely minced or pressed through a garlic press (about 1/2 teaspoon)
- ½ teaspoon kosher salt coarse, plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon cumin ground
Chicken and Marinade:
- 1 ½ to 2 to 2 pounds chicken breasts boneless skinless, or chicken tenders
- 4 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- 1 teaspoon cumin ground
- ½ teaspoon kosher salt coarse
- ¼ teaspoon black pepper
- 12 romaine lettuce Boston or Bibb lettuce leaves (optional
- bamboo skewers or metal skewers
Instructions
- Preheat a grill to medium-high.
- For the sauce, combine all the ingredients in a bowl and whisk together until smooth. Add hot water a teaspoon at a time to thin the sauce, if needed.
- If using chicken breasts, slice them lengthwise into thin strips, about 4-5 strips per chicken breast (depending on the size of the chicken). If using tenders, don't slice.
- In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, cumin, salt and pepper for the marinade. Toss the chicken with the marinade. You can either thread the chicken immediately onto skewers and grill or let the chicken rest in the marinade, refrigerated, for several hours for more flavor.
- Thread the chicken accordion-style onto bamboo or metal skewers, 2-3 chicken strips per skewer.
- Grill the chicken 3-4 minutes per side, until cooked through.
- Let the chicken rest for 5 minutes before serving. Serve on top of lettuce leaves, if desired, and drizzle with the sauce.
Notes
- Marinate chicken strips for a couple of hours if time allows to deepen flavor.
- The yogurt-hummus sauce can be thinned with hot water to reach desired consistency.
- Chicken can be cut into cubes instead of strips or grilled whole and sliced but skewers add more flavor.
- Use homemade or storebought hummus based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 212kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 580mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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