recipe | chicken skewers with taratur

i remember yos' expression when i showed him this recipe.. he was like "are you kidding me?". we, indonesians, are used to eat chicken skewer (satay) with peanut sauce, that's why this yogurt sauce thingy might bothered him a little.

i'm on my day off (because something was going on with the insurance stuffs.. well, the story is not relevant with this recipe, btw :D) and i cooked this for our dinner; yos can't complain further because he wasn't home, ha!
and, you know what, when he tested the sauce, he was complimenting the taste ("restaurant taste" was his words)! i, myself, didn't taste the sauce when i made it, simply because i was too scared it doesn't match the chicken. honestly, it turned out to be so good good good.

chicken skewers with taratur (original recipe from here)
(serving : 2)

for the chicken skewers:
2 large skinless boneless chicken breast
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp white vinegar
2 garlic cloves, minced
1/4 tsp dried thyme
1/4 tsp italian seasoning
salt, pepper, and black pepper
bamboo skewers

for the taratur:
1/2 cucumber, diced
2 garlic cloves, minced
1/2 tsp salt
1 cup non fat plain yogurt
1/4 cup walnut (plus extra for topping)
1 tbsp extra virgin olive oil
1/2 tsp mint leaves (i didn't use this)

for the chicken:
1. cut the chicken into cube, as desire.
2. place the chicken in a resealable bag and set aside.
3. in a mixing bowl; combine olive oil, vinegar, lemon juice, garlic, thyme, italian seasoning, salt, pepper, and black pepper. whisk until well incorporated.
4. pour the marinade over chicken and seal the bag.
5. refrigerate for at least 2 hours. (meanwhile, you can soak the skewers into the water for 30 mins)
6. preheat the oven at 200 degree C (ps: based on original recipe, you may use grill instead of oven)
7. remove the chicken from bag and discard marinade.
8. thread chicken onto skewers.
9. place the chicken skewers on the baking tray (i put aluminum foil on the tray) and cook until the chicken looked brownish. turn the skewers once in a while.

for the taratur:
1. dice the cucumber and absorb as much of the moisture as possible by drying off the cucumber pieces with a paper towel
2. place cucumbers and minced garlic in a bowl.
3. sprinkle with salt and extra virgin olive oil, mix it together.
4. stir in yogurt and walnuts.
5. drizzle the remaining walnut and add the mint.
6. chill before serving it.


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