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.

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

226 calories; calories from fat 20%; fat 4.9g; saturated fat 1.9g; mono fat 1.8g; poly fat 0.6g; protein 33.1g; carbohydrates 12g; fiber 2g; cholesterol 82mg; iron 2mg; sodium 710mg; calcium 125mg.
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