Grilled Chicken Kebabs with Meyer Lemon Salsa
Need a gluten free main course? Grilled Chicken Kebabs with Meyer Lemon Salsa could be a tremendous recipe to try. This recipe makes 6 servings with 146 calories, 16g of protein, and 6g of fat each. For $1.18 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 1317 people have tried and liked this recipe. Head to the store and pick up garlic cloves, meyer lemons, skim milk yogurt, and a few other things to make it today. It will be a hit at your The Fourth Of July event. Plenty of people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by A Farm Girls Dabbles. Overall, this recipe earns a pretty good spoonacular score of 78%. Try Grilled Halibut With Herb Salad And Meyer Lemon-green Olive Salsa, Grilled Chicken with Dijon and Meyer Lemon, and Grilled Chicken and Shrimp Kebabs with Lemon and Garlic for similar recipes.
Servings: 6
Ingredients:
freshly ground black pepper, to taste
1 tsp. cracked coriander seeds
1/2 c. finely chopped English cucumber
1/4 c. plus 2 T. chopped fresh cilantro
2 garlic cloves, coarsely chopped
kosher salt and freshly cracked black pepper, to taste
kosher salt, to taste
5 Meyer lemons
3 T. thinly sliced scallions, divided
1 serrano chile, finely chopped (seeds removed)
1/4 c. plain whole-milk yogurt
1-1/2 lbs. skinless, boneless chicken thighs, cut into 1-1/2" pieces
1/4 tsp. sugar (add more if your lemons are particularly tart)
1 tsp. turmeric
1 T. vegetable oil
Equipment:
knife
bowl
blender
wooden skewers
grill pan
stove
skewers
grill
Cooking instruction summary:
With a sharp knife, cut all the peel and white pith from the lemons and discard. Working over a medium bowl, cut between the membranes to release the lemon segments in to the bowl. You want only the membranes remaining. Squeeze juice from the membranes into the bowl and discard the membranes. Strain juice into another bowl to remove seeds. Here's a great little tutorial from bon appetit, if you've never done this before. Combine lemon segments, 1 tablespoon strained lemon juice (reserve the rest for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl. Mix well. Stir in sugar and salt and set aside.Place chicken in a medium bowl and season with salt and pepper. In a mini processor or blender, puree 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken and toss to coat. Let marinate at room temperature for 20 minutes. (The marinade can be made 1 day ahead. Just cover and chill until you're ready to marinate the chicken.)Heat outdoor grill or stove top grill pan to medium-high heat. Thread chicken onto 6 skewers. I used 9" long sturdy wood skewers that I soaked in water for 30 minutes before grilling. Sprinkle with kosher salt and freshly cracked black pepper, to taste. Place chicken kebabs on grill until you see nice char marks and then rotate them. Continue to rotate until all sides are nicely browned and the chicken is cooked through. This should take about 8 minutes or so. Transfer kebabs to plates. Spoon the Meyer lemon salsa over the chicken or serve it alongside. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.
Step by step:
1. With a sharp knife, cut all the peel and white pith from the lemons and discard. Working over a medium bowl, cut between the membranes to release the lemon segments in to the bowl. You want only the membranes remaining. Squeeze juice from the membranes into the bowl and discard the membranes. Strain juice into another bowl to remove seeds. Here's a great little tutorial from bon appetit, if you've never done this before.
2. Combine lemon segments, 1 tablespoon strained lemon juice (reserve the rest for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl.
3. Mix well. Stir in sugar and salt and set aside.
4. Place chicken in a medium bowl and season with salt and pepper. In a mini processor or blender, puree 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric.
5. Pour marinade over chicken and toss to coat.
6. Let marinate at room temperature for 20 minutes. (The marinade can be made 1 day ahead. Just cover and chill until you're ready to marinate the chicken.)
7. Heat outdoor grill or stove top grill pan to medium-high heat. Thread chicken onto 6 skewers. I used 9" long sturdy wood skewers that I soaked in water for 30 minutes before grilling. Sprinkle with kosher salt and freshly cracked black pepper, to taste.
8. Place chicken kebabs on grill until you see nice char marks and then rotate them. Continue to rotate until all sides are nicely browned and the chicken is cooked through. This should take about 8 minutes or so.
9. Transfer kebabs to plates. Spoon the Meyer lemon salsa over the chicken or serve it alongside.
10. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.
Nutrition Information:
covered percent of daily need
