Chicken Kebabs With Chickpea Salad

Chicken Kebabs With Chickpea Salad
Marcus Nilsson

Serves 4
preparation
30
minutes
cooking
30
minutes

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

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.
Sara Quessenberry
June 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Fat 11 g
  • Sat Fat 2 g
  • Cholesterol 49 mg
  • Sodium 430 mg
  • Carbohydrate 11 g
  • Fiber 2 g
  • Sugar 4 g
  • Protein 21 g
What does this mean? See Nutrition 101.