Foxy Falafel’s Herby Chicken Skewers with Cucumber Mint Yogurt Dipping Sauce
Every Sunday, Nathan and I eat our way through Kingfield Farmers’ Market. If you follow me on Twitter, then you know that one of our faves is Foxy Falafel. Erica Strait and her crew crank out the best falafel I’ve ever had. Made from sprouted chickpeas, perfectly crisp and fresh, the falafel is nestled atop crunchy slaw and creamy hummus (I order mine without the pita). Add Foxy’s amazing signature sauces and perfect pickles and holy man. So much goodness going on in each bite – heaven!
Erica is also a personal chef and caterer, with a whole catalogue of delicious recipes. She was generous enough to share her popular Herby Chicken Skewers with Cucumber Mint Yogurt Dipping Sauce recipe with me. John and I inhaled these babies, bursting with summer flavor, hot off the grill and swiped through the cool sauce.
Herby Chicken Skewers with Cucumber Mint Yogurt Dipping Sauce
Erica Strait, aka Foxy Falafel
For the chicken:
1 Tbsp. chopped dill
1 Tbsp. chopped cilantro
1 Tbsp. chopped parsley
1 Tbsp. chopped basil
1⁄4 cup olive oil
juice of 2 limes
1 tsp. salt
several grinds of black pepper
1 1⁄2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
For the sauce:
1 c. yogurt
1 Tbsp. chopped mint
1⁄2 cucumber chopped in food processor
Juice of 1⁄2 lemon
salt and pepper to taste
In a large bowl, whisk together the dill, cilantro, parsley, basil, olive oil, lime juice, salt, and pepper. Add chicken to the bowl and toss with your hands until chicken is well-coated. Skewer chicken without crowding pieces too closely. Grill on medium heat 6 minutes each side or until just cooked through.
In a medium bowl, stir together all sauce ingredients. Serve skewers with dipping sauce and enjoy!