Chicken Plum And Red Onion Kebabs Recipes

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SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS



Sheet-Pan Chicken With Roasted Plums and Onions image

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories     poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Steps:

  • Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
  • Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
  • Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
  • When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
  • Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
  • Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

CHICKEN, PLUM AND RED ONION KEBABS



Chicken, Plum and Red Onion Kebabs image

Make and share this Chicken, Plum and Red Onion Kebabs recipe from Food.com.

Provided by Karen in MA

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup vegetable oil
1/3 cup apricot jam
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 1/2 lbs boneless skinless chicken thighs, quartered
8 plums, quartered lengthwise (about 2 pounds)
1 red onion, quartered lengthwise and halved crosswise
1 tablespoon extra virgin olive oil
1 (10 ounce) box plain instant couscous
1/3 cup sliced almonds, toasted

Steps:

  • In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.
  • Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
  • Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
  • Preheat a grill or grill pan to medium.
  • Thread the chicken, plums and onion onto 8 skewers.
  • Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
  • Meanwhile, in a medium saucepan, bring 2 cups water to a boil.
  • Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
  • Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.

Nutrition Facts : Calories 927.4, Fat 42.1, SaturatedFat 6.1, Cholesterol 141.7, Sodium 542.6, Carbohydrate 92.2, Fiber 6.8, Sugar 24.6, Protein 46.4

CHICKEN, PLUM, AND RED ONION KEBABS



CHICKEN, PLUM, AND RED ONION KEBABS image

Categories     Chicken

Yield 4

Number Of Ingredients 7

1/2 c veg oil
1/3 c apricot jam
2 T rice wine vinegar
1 1/2 # boneless chicken thighs, quartered
8 plums ( 2 #),quartered lengthwise
1 red onion, quartered and halved
1 T olive oil

Steps:

  • In a medium bowl, whisk together the veg oil, jam, vinegar, and soy sauce. Add the chicken and toss to coat. Marinate 30 mins-4 hours Transfer chicken to bowl and boil marinade for 2 mins , then let cool Preheat grill to med. Thread chicken, onion, and plums onto 8 skewers. Grill, turning occasionally and basting frequently with marinade, until cooked thur- 12-15 mins

GRILLED CHICKEN, RED ONION, AND MINT KEBABS



Grilled Chicken, Red Onion, and Mint Kebabs image

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

1 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch of fresh mint
1 red onion, cut into 1-inch pieces

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

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD



Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad image

Categories     Chicken     Onion     Marinate     Mint     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers
Greek Salad

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.

SKEWERED CHICKEN AND RED ONION



Skewered Chicken and Red Onion image

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

1/2 cup red wine vinegar
1 garlic clove, minced
1 1/2 teaspoons coarse salt
1 tablespoon plus 1 teaspoon honey
2 tablespoons extra virgin olive oil
Freshly ground pepper
8 boneless, skinless chicken thighs, cut into 3 pieces each
1 large red onion, cut into 8 wedges, root left intact

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.

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  • Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
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