Skewers of Cumin Chicken with
Yogurt Lemon Honey Dipping Sauce
With appealing flavors of the Mediterranean, these skewered chunks of chicken will whet the appetite as a delicious first course. Or, increase the portions and serve this dish as an entrée.
1 1/2 tablespoons honey
2 1/2 tablespoons fresh lemon juice
1 1/2 cups plain Greek yogurt
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper, fresh ground
2 tablespoons toasted whole cumin seeds, ground in a spice grinder
1 teaspoon kosher or sea salt
12 bite size cubes fresh chicken, from breast or thighs
6 small blanched cippolini onions
12 wooden skewers, soaked for 2 hours in water to prevent burning
- In a mixing bowl, combine the honey, lemon juice, yogurt, salt and pepper. Stir gently, then refrigerate for at least 2 hours before serving.
- With a sharp knife cut from the breast or thighs the 12 cubes of chicken, about 1x1-inch, meat only – no skin.
- In a shallow pie pan stir together the salt and cumin powder.
- Remove the skewers from the water and place 2 pieces of chicken per skewer with an onion in between each of the cubes of chicken. Roll each skewer in the cumin mixture, being sure to coat each side of the chicken.
- On a hot griddle or in a hot cast iron skillet place about 2 tablespoons of olive oil. Once the oil is hot, gently place the skewers to cook being sure to rotate to cook each side of the chicken. Cook the chicken for about 2 minutes each side.
- Serve skewers with the dipping sauce.
Makes 6 servings.
Recipe and photograph provided courtesy of National Honey Board.