Grilled Tandoori Chicken and Red Onion Skewers with Couscous
Transform your weeknight dinner routine with these vibrant Grilled Tandoori Chicken and Red Onion Skewers with Couscous, a dish that’s bursting with bold spices and fresh herbs. Tender, marinated chicken thighs are infused with a rich tandoori blend of Greek yogurt, garlic, ginger, and warm spices like cumin, coriander, and garam masala, then grilled to perfection with sweet, caramelized red onions. Served atop fluffy couscous infused with olive oil, parsley, and mint, this recipe combines smoky, tangy, and herby flavors in every bite. Perfect for a family meal or casual entertaining, this quick and satisfying dish brings the essence of Indian-inspired grilling to your table in just 40 minutes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 grams Greek yogurt
- 1 tablespoon Lemon juice
- 3 pieces Garlic cloves, minced
- 2 teaspoons Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 large Red onions
- 6 pieces Wooden skewers
- 1 cup Couscous
- 1.25 cups Boiling water
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 teaspoon Salt (for couscous)
Instructions
In a large bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, garam masala, ground turmeric, cayenne pepper (if using), and salt. Mix well to create the tandoori marinade.
Cut the boneless chicken thighs into bite-sized pieces, about 1.5 inches each. Add the chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
Peel and quarter the red onions, then separate the layers. Thread the marinated chicken pieces and red onion layers onto the soaked skewers, alternating them.
Preheat the grill to medium-high heat. Brush the skewers lightly with vegetable oil to prevent sticking.
Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and has a slight char. The internal temperature of the chicken should reach 75°C (165°F).
While the skewers are grilling, prepare the couscous. Place the couscous in a heatproof bowl, add the boiling water, olive oil, and 0.5 teaspoon of salt. Cover with a lid or plastic wrap and let it sit for 5 minutes.
Fluff the couscous with a fork and stir in the chopped parsley and mint for a fresh, herby flavor.
Serve the grilled tandoori chicken and red onion skewers on a bed of couscous. Garnish with extra herbs if desired and enjoy your flavorful meal!
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 27.1 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
