Best Skewered Chicken And Red Onion Recipes

Grilled Tandoori Chicken and Red Onion Skewers With Couscous image

Provided by boomboomboom

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken thighs, cut into 32 chunks (about 4 pieces per thigh)
1 1/4 cups plain fat-free yogurt, divided
2 tablespoons tandoori spice mix
1/2 cup cucumber, English variety, diced
3 tablespoons mint leaves, fresh, chopped
1/4 teaspoon table salt
1 medium red onion, cut into 16 wedges
olive oil flavored cooking spray (2 sprays)
2 cups cooked whole wheat couscous

Steps:

Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.

Nutrition Facts : Calories 226.5, Fat 5.8, SaturatedFat 1.5, Cholesterol 119.6, Sodium 328.1, Carbohydrate 9.3, Fiber 0.6, Sugar 7.3, Protein 32.7

Yogurty Marinated Chicken Skewers image

Provided by Molly Yeh

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pounds (566 grams) boneless skinless chicken breast, cut into 1-inch chunks
1 medium red onion (240 grams), cut into 1-inch chunks and separated
1 medium zucchini (300 grams), cut into 1/2-inch rounds or half-moons, depending on width
1 small red bell pepper (150 grams), cut into 1-inch squares
2 teaspoons kosher salt
2 cups (450 grams) whole-milk plain Greek yogurt
1/4 cup (53 grams) freshly squeezed lemon juice
1/4 cup (7 grams) chopped fresh Italian parsley
1/4 cup (7 grams) chopped fresh mint
1 tablespoon (21 grams) honey
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
2 garlic cloves, finely chopped
1/4 cup (52 grams) extra-virgin olive oil, plus more for brushing

Steps:

If using wooden skewers, soak them in water for 30 minutes.
Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.