Mediterranean Citrus Chicken Skewers With Tahini Sauce
Published February 16, 2010
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
FOR THE CHICKEN
⅓ cup peeled sliced ginger
6 cloves garlic
1 teaspoon salt
½ teaspoon paprika
½ cup lemon juice
½ teaspoon Tabasco or other hot sauce
½ cup extra virgin olive oil
2 pounds skinless boneless chicken breasts, cut into 1-inch cubes
Vegetable oil or nonstick cooking spray, for broiling pan
FOR THE TAHINI SAUCE
½ cup tahini paste
2 cloves garlic
½ teaspoon salt
2 ½ tablespoons lemon juice
½ cup (packed) flat-leaf parsley leaves
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 110 milligrams cholesterol; 506 calories; 21 grams monosaturated fat; 8 grams polyunsaturated fat; 5 grams saturated fat; 36 grams fat; 2 grams fiber; 544 milligrams sodium; 38 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE CHICKEN
- Step 1
For the chicken: In a blender combine the ginger, garlic, teaspoon salt, paprika, lemon juice and hot sauce. Blend on high speed until smooth, about 1 minute. With the motor running, add olive oil and blend until combined. Place chicken in a bowl, add marinade and mix well. Cover and refrigerate overnight.
- Step 2
For the tahini sauce: In a blender combine tahini, garlic, salt, lemon juice, and ¼ cup water. Blend until smooth, adding more water if needed to bring to a syrupy consistency. Add parsley and blend again until finely chopped. Add salt to taste. May be served immediately or covered and refrigerated overnight.
- Step 3
To finish and serve: Place 6 to 8 six-inch bamboo skewers in a bowl of water to soak briefly. Heat broiler and lightly oil a broiling pan, or prepare grill. Thread marinated chicken cubes close together on skewers, and arrange on broiling pan or grill so they are close together but not touching. Broil, turning once, until lightly browned on all sides and opaque in center; be careful not to overcook. Serve on or off skewers, with tahini sauce.
Private Notes
Comments
I used chicken thighs and they were tender and delicious.
Served with grilled pita, tzatziti (purchased and, grilled veggies (asparagus, onion and bell peppers). Everyone loved it!
Only marinated for about six hours but the chicken breast meat broke down into a sawdust texture after grilling. Might be better with thighs.
Only was able to marinate for about 45 minutes and the chicken was delicious. I agree that overnight might break down the chicken too much with that much lemon juice. Served with grilled veggies. Yum.
Keeper. This is yummy. Half of everything is good for two dinners one lunch. Served with garlic za'atar naan and a smashed cucumber/blackberry salad. Marinated for eight hours and used Meyer lemon juice. I cut the chicken breast into strips. The tahini sauce is amazeballs.
Used slightly less lemon juice as others suggested and was only able to marinate for 1.5hrs before grilling skewers over high heat for about 12 minutes, turning a couple times. Came out perfect, definitely putting this one into regular rotation.
Marinated for 8 hours. Delicious! A hit with kids and adults. We used thighs and doubled recipe. Cooked 10 mins per side on bbq (made about 12 skewers). Next time I'd slightly reduce ginger in marindade.