Grilled Chicken Skewers With Hummus-Yogurt Dipping Sauce

Submitted by InspirationsFC

"Now that summer has arrived I figured why not start grilling! So I came up this new dish that is quick and easy, but also healthy and delicious at the same time. The hummus-yogurt dip can also be used as a healthy dip for vegetables too!"

 

• Ready In: 45mins
• Ingredients: 14
• Yields: 2 skewers each
• Serves: 4

ingredients

• For the chicken skewers

• 1 lb boneless skinless chicken breast, cut in strips
• extra virgin olive oil
• salt and pepper, to taste

• For the hummus-yogurt dipping sauce

• 1 cup hummus (I used Sabra Luscious Lemon)
• 1⁄2 cup Greek yogurt (I used Chobani Non-Fat Plain Greek Yogurt)
• 1 teaspoon salt

• Simple Rice Pilaf Recipe

• 2 cups long-grain white rice
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, finely chopped
• 2 cups chicken broth
• 1⁄4 cup water
• 1 1⁄4 teaspoons kosher salt, plus more as needed
• 1⁄4 cup finely chopped fresh Italian parsley

directions

1. To make the grilled chicken skewers: Soak 8 (or more if needed) thin wooden skewers in water. Moisten the chicken with olive oil and season to taste. Thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides.
2. For dipping sauce: mix hummus, yogurt and salt together in bowl.
3. To serve: Arrange the grilled chicken skewers on a platter or over bed of rice, alongside a bowl of the sauce, and lemon wedges on the side (optional).

4. For the rice pilaf:

5. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
6. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
7. Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil.
8. Reduce the heat to low, cover with a tight fitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed.