Chicken Kebabs With Chickpea Salad

salsd-dish
Photo by Marcus Nilsson
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 220 calories
    • Calories 45 calories from fat
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 49 mg
    • Sodium 430 mg
    • Protein 21 g
    • Carbohydrate 11 g
    • Sugar 4 g
    • Fiber 2 g

Ingredients

  1. Check 1cup plain yogurt
  2. Check 2 cloves garlic, finely chopped
  3. Check 1/2teaspoon ground cumin
  4. Check kosher salt and black pepper
  5. Check 1 1/2pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  6. Check 1 15-ounce can chickpeas, rinsed and drained
  7. Check 1/2 red onion, thinly sliced
  8. Check 2 stalks celery, sliced
  9. Check 1cup fresh flat-leaf parsley
  10. Check 2tablespoons extra-virgin olive oil, plus more for the grill
  11. Check 2teaspoons red wine vinegar

Directions

  1. Heat grill or grill pan to medium-high.
  2. In a shallow baking dish, combine the yogurt, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Thread the chicken onto 8 skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.
  4. Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes.
  6. Divide the chickpea salad among plates and serve with the chicken.