Chicken and Onion Kebabs with Onion-Mint Raita

recipe
Raita is a yogurt-based sauce used in Indian cuisine. Grated sweet onion adds depth to this version, which is also nice with lamb. Make it up to a day ahead, and it will only improve as the flavors meld.

Yield:

4 servings (serving size: 2 kebabs and 1/4 cup raita)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 20 %
Fat 4.9 g
Satfat 1.9 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 33.1 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 82 mg
Iron 2 mg
Sodium 710 mg
Calcium 125 mg

Ingredients

Kebabs:
2 tablespoons chopped fresh mint
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon olive oil
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1 medium Vidalia or other sweet onion, cut into 1-inch pieces
2 cups (1/2-inch-thick) slices zucchini, each halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Raita:
1 cup plain yogurt
1/4 cup grated fresh sweet onion
2 tablespoons chopped fresh mint
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced

Preparation

To prepare the kebabs, combine the first 5 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator for 1 hour, turning occasionally. Add onion and zucchini to bag; toss well.

Prepare grill.

Remove chicken and onion mixture from bag; discard marinade. Thread chicken, onion, and zucchini alternately onto each of 8 (12-inch) skewers. Sprinkle kebabs evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place kebabs on grill rack coated with cooking spray, and grill for 10 minutes or until chicken is done, turning occasionally.

To prepare raita, combine yogurt and remaining ingredients in a bowl, stirring well. Cover and chill. Serve with the kebabs.

Wine note: Onion is such a piquant, dominant flavor that it often makes wines taste hollow or dull. But sweet onions such as Vidalia or Maui pair wonderfully with a fresh, bold, well-chilled white wine. Given the mint and lemon in this dish, I would go for a lively sauvignon blanc. Many California sauvignon blancs have citrus and mint flavors, mirroring the flavors precisely, and the wine is dramatic enough to stand up to the flavor of onions. A great bet: Raymond Sauvignon Blanc Reserve 2005 Napa Valley, California ($14). --Karen MacNeil

Note:

Jackie Mills, R.D.,

Cooking Light

May 2007
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