“Ready, Set, Cook! Hidden Valley Contest Entry. Easy and exotic appetizer/main dish. You can grill or broil; serve with rice pilaf as a main dish or with a tasty curry dip as an appetizer (yield 8 servings as an appie). If you like it really spicy use a hot type of curry powder or add some cayenne pepper, remembering that the yogurt cools the heat.”
6hrs 10mins

Ingredients Nutrition


  1. Flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
  2. Mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
  3. Place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
  4. Refrigerate chicken in marinade at least 6 hours or overnight.
  5. Thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once. May use broiler if you like.
  6. Serve hot with rice pilaf as a main dish or curry dip if serving as appetizer. To prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.

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