Grilled chicken strips with turkish yogurt sauce
Plain fat free yogurt
3 medium, finely chopped
Fresh lemon juice
1 medium clove(s), minced
1 medium, seeded and minced (wear gloves to prevent irritation)
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut crosswise into 16 strips
- 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.
- 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.
- 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.
- 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.