A great recipe for backyard grilling this summer, Erika Lipe from Lenora’s made Chicken Skewers with Lemon Cucumber Salsa on Saturday at this weekend’s Oxford Craft Beer Festival and paired them with Velvet Rooster, a Belgian-style tripel, from Tall Grass Brewing Co.
Chicken Skewers with Lemon Cucumber Salsa from Erika Lipe at Lenora’s
- 4 lemons
- 2 Cuties oranges
- 1 English cucumber, finely diced
- 5 green onions, chopped
- 1 fresh cayenne pepper, seeded and minced (may substitute garlic chili sambal)
- 1 tsp. Kosher salt
- 1 tsp. sugar
- ¼ c. chopped fresh cilantro, divided
- 1.5 lbs chicken thighs, cut into 1” cubes
- ¼ c. plain Greek yogurt
- Cracked black pepper, to taste
- 1 tbsp. vegetable oil
- 2 garlic cloves
- 1 tbsp. cracked coriander seeds
Cut away all peel and white pith from lemons. Slice segments between membranes with a sharp knife, releasing them into a mixing bowl. Peel Cuties and chop, adding them to the bowl with lemon segments. Combine cucumber, green onions, cayenne pepper, and season with salt and sugar. Add a tablespoon of your chopped cilantro.
Place cubed chicken in a large mixing bowl. In a blender, add cilantro, yogurt, black pepper, vegetable oil, garlic and coriander. Process until smooth and pour over chicken, tossing to coat. Allow to sit for at least 20 minutes, or as much as 24 hours (refrigerated) ahead of time. To cook chicken, thread 4 pieces onto a skewer and lay on lined baking sheet. Broil, turning halfway through, until chicken is cooked through and browned on all sides. Alternatively, you can grill the skewers. Serve topped with lemon cucumber salsa.
The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.