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Grilled Lemon Chicken Skewers with Yogurt-Hummus Sauce

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

Yogurt-Hummus Sauce:

  • ⅔ cup Greek yogurt, nonfat or regular
  • ⅓ cup hummus, storebought or homemade (see note)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced or pressed through a garlic press (about 1/2 teaspoon)
  • ½ teaspoon coarse kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin

Chicken and Marinade:

  • 1 ½ to 2 pounds boneless skinless chicken breasts or chicken tenders
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • 12 romaine, Boston or Bibb lettuce leaves (optional)
  • Bamboo 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

Plan Ahead: if you have a little time (or want to get planning ahead points), the chicken is even more delicious and flavorful if left to marinade for a couple hours.
Hummus: here is my favorite homemade version.
Chicken: and because this recipe seems super adaptable, you could cut the chicken into cubes instead of strips, if you wanted - or if you don't have skewers (or aren't in the mood to use them), grill the chicken whole, slice, and serve (although you'll get more flavor by cutting the chicken into smaller pieces).