Marcus Nilsson
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Heat grill or grill pan to medium-high.

Step 2

In a shallow baking dish, combine the yogurt, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 3

Thread the chicken onto 8 skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.

Step 4

Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 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.

Step 6

Divide the chickpea salad among plates and serve with the chicken.

Ratings & Reviews

/5
Reviews
five_whole_stars