This recipe was originally published as part of our Smart Bunch dinner party.
TT Test Kitchen Tip: To avoid charring wood skewers, submerge them in water for 30 minutes before using.
Chicken Skewers with Chive Dip
Recipe from the Tasting Table Test Kitchen
Yield: 12 skewers
Cook Time: 20 minutes
4 chicken-breast halves (about 1¼ pounds), pounded ¼-inch thick and sliced lengthwise into 1½- to 2-inch-wide strips
Salt and freshly ground black pepper
¼ cup extra-virgin olive oil
4 garlic cloves, smashed
2 teaspoons red pepper flakes
½ cup whole-milk yogurt
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh mint
1 tablespoon lemon zest
1. In a medium bowl, season the chicken strips with salt and pepper. Add the olive oil, garlic and red pepper flakes. Set aside to marinate for 20 minutes or cover with plastic wrap and refrigerate overnight.
2. Remove the chicken from the marinade and thread onto water-soaked wooden skewers (see TT Tip). Place a grill pan over medium-high heat. Once the pan is hot, add the skewers (cooking in batches if necessary). Grill until browned and cooked through, about 3 minutes on each side.
3. In a medium bowl, whisk together the yogurt, chives, mint and lemon zest. Season with salt and pepper and serve with grilled chicken skewers.