Spiced Chicken Skewers with Pickled Onions

Tender chicken pieces marinated in yogurt and a blend of aromatic spices, then pan-seared or broiled to perfection, served with a vibrant, tangy quick-pickled onion salad and warm flatbread.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 5
• Cuisine: Uzbek
• Difficulty: Easy
• Cost: $4.89/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• healthy
• quick
• savory
• tangy
• grill
• fry

Ingredients

• 2.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 cup plain whole milk yogurt
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 0.5 teaspoon cayenne pepper
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 1 red onion (large, thinly sliced)
• 0.25 cup white vinegar
• 1 teaspoon sugar
• 0.5 teaspoon sumac
• 0.25 cup fresh parsley (chopped)
• 1 pound flatbread (store-bought, for serving)

Instructions

1. In a large bowl, combine the cubed chicken breast, plain whole milk yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, paprika, 1 tablespoon ground cumin, garlic powder, cayenne pepper (if using), 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 15 minutes, or up to 2 hours for best flavor.
2. While chicken marinates, prepare the quick pickled onions. In a separate bowl, combine the thinly sliced red onion, white vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. Mix well and let sit at room temperature for at least 15 minutes, stirring occasionally, until onions soften slightly and become pink. If using, stir in sumac.
3. Thread the marinated chicken onto metal or wooden skewers. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.
4. To cook: Preheat a large cast-iron skillet or grill pan over medium-high heat with a splash of olive oil, or preheat your oven broiler. If using a skillet, cook skewers for 4-6 minutes per side, turning until chicken is cooked through and lightly charred. If broiling, place skewers on a baking sheet and broil 6-8 inches from the heat for 8-10 minutes, flipping once, until cooked through.
5. Once cooked, remove chicken from skewers. Serve hot with the quick pickled onions on the side, garnished with chopped fresh parsley, and warm flatbread.

Nutrition (per serving)

• Calories: 530
• Protein: 59.2 g
• Carbohydrates: 45 g
• Fat: 15.8 g
• Fiber: 4.1 g
• Sodium: 1220 mg
• Saturated Fat: 3.7 g
• Sugar: 5.9 g
• Cholesterol: 155 mg