Monday, June 6, 2011

Chicken Satay with Cucumber-Yogurt Dipping Sauce

I will be repeating this recipe over and over and over again, for sure! I made it last night and it was beyond delicious! Full of flavor! Next time I will try it with chicken thighs instead of breasts so that it doesn't dry out so much when grilling. I modified the cucumber dipping sauce as my mom has always made it. It is a perfect side to many dishes, such as this one, gyros, lamb, and stuffed grape leaves. Serve this chicken satay with Greek Panzanella as I did and you will have a fabulous meal!


For the Dipping Sauce
2 (5.3 oz.) container plain Greek yogurt
½ cucumber, peeled, seeded, and finely diced
1 large clove garlic, minced
1/4 c. finely chopped fresh parsley
Zest and juice of ½ a lime
1/ 2 tsp crushed dried mint
Salt and black pepper
1 Tbsp extra-virgin olive oil

For the Curry Paste
6 cloves garlic, minced or crushed
1 fresh jalapeno with seeds, diced
1.5 Tbsp curry powder
1 Tbsp ground cumin
 1/2 tsp ginger paste
½ stalk fresh lemongrass, crushed and cut into 2-inch lengths ( I didn’t have this)
1/4 c. chopped fresh cilantro
Zest and juice of 1.5 limes

1 tsp salt
1/4 tsp black pepper
1/4 cup extra-virgin olive oil

For the Chicken Skewers
8 wooden skewer (soak in water for 30 minutes)
8 skinless, boneless chicken tenderloins

To make the cucumber yogurt sauce: Combine the yogurt, cucumber, garlic, mint, parsley, zest and juice of 1/2 a lime, salt and black pepper to taste. Whisk in the olive oil until the mixture is smooth. Cover and refrigerate until ready to serve.

To make the curry paste: Combine the garlic, jalapeno, ginger, cilantro, curry powder, cumin, lemongrass, lime zest, and juice, salt and black pepper, and olive oil in a large bowl.

To prepare the chicken: Stir the chicken strips into the curry paste, making sure the chicken is thoroughly coated. Cover and refrigerate overnight.

To cook the chicken: Coat the grill with cooking spray and preheat to medium. Grill the skewers for 3 to 5 minutes per side. Serve the skewers hot or at room temperature with steamed rice and dipping sauce.

Source: adapted from: The Pastry Queen

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