GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD
Categories Chicken Onion Marinate Mint Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
- Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.
GRILLED CHICKEN, RED ONION, AND MINT KEBABS
The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread and a greek salad. The chicken needs to marinate for 30 minutes.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
- Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.
Nutrition Facts : Calories 333, Fat 18, SaturatedFat 2.9, Cholesterol 109, Sodium 781.4, Carbohydrate 4.7, Fiber 0.8, Sugar 1.4, Protein 36.8
SKEWERED CHICKEN AND RED ONION
Tangy-sweet kebabs, made with boneless, skinless chicken thighs and red onion, can be grilled or baked for an easy crowd-pleasing dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together vinegar, garlic, salt, honey, and oil in a large bowl; season with pepper. Add chicken and onion to the marinade. Let stand at room temperature, tossing occasionally, 15 minutes.
- Thread 6 pieces of chicken and 1 onion wedge onto each of 4 skewers. Transfer skewers and remaining onion wedges to a nonreactive baking dish; drizzle marinade on top. Bake until chicken is cooked through, 35 to 40 minutes. Divide skewers and onion wedges among serving plates; drizzle with juices from baking dish.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY
This recipe appeared in Gourmet a decade ago. I recently came upon it on epicurious.com and will try it on my George Foreman Grill.
Provided by justcallmetoni
Categories Onions
Time 36m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare outdoor or indoor grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot, but not boiling. Remove pan from heat and cover. Let stand for 20 minutes so that the vinegar becomes infused with the rosemary.
- In a metal measuring cup heat oil over low heat or microwave until warm. (Heating thins oil, making it easier to brush sparingly over onions.) If you are using an indoor grill, place slices on the grill. For an outdoor grill, use a grilling basket to keep onion slices from falling through. If you don't have a basket, place a soaked bamboo skewer through the rings parallel to the cuts so that they do not tumble through the grill. Brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill 4 to 6 minutes on each side, or until lightly charred and softened.
- Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
- Serve onions warm or at room temperature.
GRILLED CHICKEN, RED ONION, AND MINT KEBABS
Very light and refreshing perfect for summer time- or anytime.
Provided by malinda sargent
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 11
Steps:
- 1. Mix chicken, 2 tablespoons olive oil, garlic, mint, oregano, salt and pepper in a medium bowl. Let marinade for 30 minutes, Whisk remaining 2 tablespoons oil and lemon juice in a small bowl
- 2. Prepare barbecue ( medium high heat ) Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers. Sprinkle with salt and pepper. Grill until chicken is about cooked through, turning and basting occasionally with oil-lemon mixture about 9 minutes. Serve with Greek salad.
GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE
Steps:
- In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
- Heat grill to medium (see page 367 for instructions); lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
- To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.
GRILLED CHICKEN KABOBS
These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 11
Steps:
- Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
- Whisk to combine.
- Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
- Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
- Thread the chicken and vegetables onto the skewers.
- Cook for 5-7 minutes on each side or until chicken is cooked through.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 278 kcal, Carbohydrate 26 g, Protein 27 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 420 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
HALLOUMI AND VEGETABLE SKEWERS RECIPE
A gift from the gods, halloumi-a semi-soft cheese from Cyprus made for grilling or pan-frying-is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
Provided by Joshua Bousel
Categories Appetizer Entree Mains
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk together oil, lemon juice, vinegar, garlic, oregano, and mint in a large bowl. Season with salt and pepper to taste.
- Add cheese, zucchini, onion, and tomatoes, and toss to combine.
- Thread cheese, zucchini, onion, and tomatoes on pre-soaked skewers.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until cheese browns and zucchini has slightly softened, 3-5 minutes per side. Remove skewers from the grill to a serving platter. Squeeze lemon wedges over skewers and serve immediately with tzatziki and warm pita.
Nutrition Facts : Calories 220 kcal, Carbohydrate 7 g, Cholesterol 45 mg, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, Sodium 439 mg, Sugar 4 g, Fat 16 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
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