Grilled Chicken Skewers With Hummus-yogurt Dipping Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 lb boneless skinless chicken breast, cut in strips
• extra virgin olive oil
• salt and pepper, to taste
• 1 cup hummus (i used sabra luscious lemon)
• 1/2 cup greek yogurt (i used chobani non-fat plain greek yogurt)
• 1 teaspoon salt
• 2 cups long-grain rice
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, finely chopped
• 2 cups chicken broth
• 1/4 cup water
• 1 1/4 teaspoons kosher salt, plus more as needed
• 1/4 cup finely chopped fresh italian parsley

Recipe

• 1 to make the grilled chicken skewers: soak 8 (or more if needed) thin wooden skewers in water. moisten the chicken with olive oil and season to taste. thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides.
• 2 for dipping sauce: mix hummus, yogurt and salt together in bowl.
• 3 to serve: arrange the grilled chicken skewers on a platter or over bed of rice, alongside a bowl of the sauce, and lemon wedges on the side (optional).
• 4 for the rice pilaf:.
• 5 place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
• 6 melt the butter in a medium saucepan over medium heat. add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
• 7 add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. add the broth, water, and measured salt and stir to combine. increase the heat to high and bring to a boil.
• 8 reduce the heat to low, cover with a tight fitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. remove from the heat and let sit covered to steam, about 5 minutes. fluff with a fork and stir in the parsley. taste and season with additional salt as needed.