Chicken Skewers with Meyer Lemon Salsa - The Gingered Whisk

Thursday, March 6, 2014

Chicken Skewers with Meyer Lemon Salsa

Well, we have a roller, almost sitter, and a baby food eating fool over here! Munchkin has been on a roll (literally) learning new things lately. She does a pretty good job of sitting up (although you have to sit behind her because she is pretty precarious still). She can roll onto her belly, and then promptly get mad because she is on her belly. And she is loving trying new foods out. So far we have mastered sweet potatoes, apples, and avocados. But the trick is to fix it differently each time you feed it to her. Do not even attempt to feed her just straight apples three days in a row. Girl needs some variety! I cannot believe how big she is getting. It seems like she is growing and learning way faster than her sister did. Or maybe its because I'm more tired and the days are flying by faster. Either way, I'm loving watching her personality develop.

This was a great weeknight meal for when its alllllmost spring but not quite. It is neither heavy winter food, but it also isn't quite summer food either. The salsa made with cucumbers and meyer lemons is a fun twist (kinda tart, kinda sweet, a great combination!) And its a quick fix, too, which makes it great for weeknights!

Chicken Skewers with Meyer Lemon Salsa

by The Gingered Whisk
Prep Time: 30 minutes
Cook Time: 8 minutes
Keywords: grill entree chicken lemon cucumber Quick spring
Ingredients (4 servings)
  • 8 meyer lemons
  • 1/2 cup finely chopped english hothouse cucumber
  • 3 TBSP thinly sliced green onions
  • 1 serrano chile, finely chopped
  • pinch of sugar
  • kosher salt
  • 1.5 lb skinless, boneless chicken thighs, cut into 1.5" pieces
  • 1/4 cup + 2 TBSP chopped fresh cilantro
  • 1/4 cup plain whole milk yogurt
  • 1 TBSP vegetable oil
  • 2 garlic cloves, coarsely chopped
  • 1 tsp cracked coriander seeds
  • 1 tsp tumeric
With a sharp knife, cut all the peel and white pith from the lemons.
Working over a bowl, cut in between the membranes of the lemons to release the segments into the bowl.
Squeeze the juice out from the membranes into another bowl and discard the membranes and peel.
Combine the segments, 1 TBSP of the juice, cucumber, 2 TBSP green onions and chile into a small bowl and mix well.
Stir in the sugar, and season with a pinch of salt. (taste to see if you need another pinch or two of sugar, depending on how tart your lemons are!)
In a food processor puree 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander and tumeric together.
Place the chicken in a medium bowl and season with salt and pepper.
Pour the marinade over the chicken and toss to coat.
Let this marinate for 20 minutes.
Soak some wooden skewers in water while the chicken marinates.
Preheat your broiler to high.
Thread your chicken onto the skewers (4-5 pieces per skewer) and transfer to a foil lined baking sheet.
Broil 8 minutes, turning over after 4 minutes.
Tranfer skewers to a plate and spoon lemon salsa over the chicken.
Garnish with remaining 2 TBSP of cilantro and 1 TBSP green onions.
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1 comment:

  1. Beautiful! What a wonderful salsa! And a beautiful baby!


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