“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.”
READY IN:
6hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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