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Skewers of Cumin Chicken with Yogurt Lemon Honey Dipping Sauce recipe

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 adelicious first course. Or, increase the portions and serve thisdish as an entree.

Recipe: Skewers of CuminChicken with
Yogurt Lemon Honey Dipping Sauce

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, lemonjuice, yogurt, salt and pepper. Stir gently, then refrigeratefor at least 2 hours before serving.
  • With a sharp knife cut from the breastor thighs the 12 cubes of chicken, about 1×1-inch, meat only- no skin.
  • In a shallow pie pan stir together thesalt and cumin powder.
  • Remove the skewers from the water andplace 2 pieces of chicken per skewer with an onion in betweeneach 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 ironskillet place about 2 tablespoons of olive oil. Once the oilis hot, gently place the skewers to cook being sure to rotateto cook each side of the chicken. Cook the chicken for about2 minutes each side.
  • Serve skewers with the dipping sauce.

    Makes 6 servings.

    Nutritional Infomation Not Provided.

    Recipe and photograph provided courtesyof National Honey Board.

    Chef Laurey Masterton demonstrates how honey can be a great complement to a spicy r

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  • Comments

    1 Comment


    This is the second recipe of yours I tried and it s another winner. The first was the pumpkin pecan crunch muffin which led me to this recipe. I used chicken breast, that s all I had on hand, didn t have any lemon zest and let the chicken sit in the yogurt mix for about 48 hours and wow ..moist and flavorful, added it to my recipe list, going to try the Peruvian recipe next and signed up for your email list. Thank you again Any suggestions if you don t have Greek yogurt stocked in the house? I was thinking of trying sour cream I know it s more fat but kids are napping and trying not to run to the store.

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