Chicken Kebabs with Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup plain yogurt |
2 cloves garlic, finely chopped |
1/2 teaspoon ground cumin |
kosher salt and black pepper |
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces |
1 15-ounce can chickpeas, rinsed and drained |
1/2 red onion, thinly sliced |
2 stalks celery, sliced |
1 cup fresh flat-leaf parsley |
2 tablespoons extra-virgin olive oil, plus more for the grill |
2 teaspoons red wine vinegar |
8 8-inch skewers (metal or wood) |
Directions:
1. Heat a grill or grill pan to medium-high. In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the chicken onto the skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight. Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes. Divide the chickpea salad among individual plates and serve with the chicken.Shortcut: Save on prep and cooking times by using packaged chicken tenders (precut strips of boneless, skinless breast meat) instead of cutting up whole breasts.
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