Grilled chicken strips with turkish yogurt sauce

Total Time
21 min
15 min
6 min
A simple seasoning of salt, pepper, and lemon adds a refreshing flavor to grilled chicken topped with a zesty yogurt sauce that gets a slight kick from minced jalapeño pepper. If you don’t have time to drain the yogurt, substitute plain, fat-free Greek yogurt, available in specialty-food stores. You’ll need about a cup. This very flavorful yogurt sauce also makes a great dipping sauce for raw vegetables. Serve this tasty chicken dish with a cucumber salad. It makes an excellent meal for lunch or dinner.


Plain fat free yogurt

2 cup(s)

Uncooked scallion(s)

3 medium, finely chopped

Fresh lemon juice

2 Tbsp


1 medium clove(s), minced

Jalapeño pepper(s)

1 medium, seeded and minced (wear gloves to prevent irritation)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut crosswise into 16 strips

Olive oil

½ tsp


  1. Line a sieve with a double thickness of cheesecloth or two sheets of damp paper towels and set over a bowl. Spoon the yogurt into the sieve and set aside in the refrigerator for about 2 hours. Discard the drained liquid and put the yogurt into the bowl.
  2. Add the scallions, 1 tablespoon of the lemon juice, the garlic, jalapeño pepper, the 1⁄8 teaspoon salt, and 1⁄8 teaspoon of the pepper. Stir to mix well. Transfer to a serving bowl and refrigerate until ready to serve. Meanwhile, soak 16 (6–8-inch) wooden skewers in water for at least 30 minutes.
  3. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler. Put the chicken strips into a medium bowl; sprinkle with the remaining 1 tablespoon lemon juice, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to mix well. Thread 1 chicken strip onto each skewer in a snake-like fashion. Cover the ends of the skewers with foil to prevent them from charring.
  4. Place the skewers on the grill or broiler rack and grill or broil about 4 inches from the heat until cooked through, about 3 minutes on each side. Pile the skewered chicken onto a small platter; drizzle the oil over yogurt sauce. Serve the sauce with the chicken. Yields 2 skewers per serving.