I love Cipollini Onions, they are sweet and delicious! This recipe originally comes from Giada but, I have made this so many times, that I don’t even know if I’m close to the original anymore. These onions would be great on top of fish or […]
Tag: Cipollini Onions
We ate so many great versions of Gyro’s in Turkey. Peter loved this one particular kiosk in the village by where we were staying that, we almost missed our plane, Peter had to have just one more Gyro! I usually try to make something out […]
I was inspired to create this dish from traveling in Greece and Turkey. We had so many lovely grilled dishes that had lemons and fresh herbs in them. I have also made this dish with just salmon, lemons and artichokes. ~be creative!
Rosemary Skewers with Chicken, Lemon, Chorizo Sausage, and Cipollini Onions served with Pistachio Cous Cous
2 boneless chicken breasts
4 chorizo sausage links
10 small cipollini onions
Marinate for chicken
2 cloves of garlic
1 teaspoon of fennel seeds
2 teaspoons of fresh rosemary
2 lemons, Meyer
A pinch of salt and cracked pepper
- Make marinate by combining all marinate ingredients together in a food processor. Hold onto the lemons for the skewers. Set aside marinate.
- Light grill.
- Soak rosemary skewers in water for about an hour.
- Cut chicken into cubes. Put marinade into a bowl and add the chicken cubes. Refrigerate until ready to skewer.
- Cut chorizo links into cubes about 2 inches wide. Set aside.
- Peel cipollini onions. Toss with olive oil and salt and cracked pepper. Set aside.
- Assemble skewers. Take a piece of chicken, then chorizo, onion, lemon. Alternating as you fill the rosemary. After you have finished them all pour the rest of the chicken marinate over the skewers.
- Make cous cous. A teaspoon of rosemary, a clove of garlic and a small cipollini onion and finely dice. Sauté in olive oil until fragrant. Add the water and bring to a boil. Then add cous cous. Note: Go by box instructions for measuring. After it has sat for 5 minutes, fluff with a fork and sprinkle chopped pistachio’s on and a little olive oil.
- Place the skewers on the grill with med-hi heat, make sure they are in-direct heat. The rosemary will burn a little, it’s ok, it just adds flavor. After about 5 minutes turn the skewers over with thongs. Let cook about 5-7 minutes longer on the other side. They are cooked when the chicken springs back when lightly touched with a finger.
- Assemble plate. I like to squeeze a little lemon over the grilled skewers.
Peter’s wine pick: Las Rocas Old Vine Garacha, they sell this as at Whole Foods