Chicken Kebabs with Chickpea Salad
Chicken Kebabs with Chickpea Salad is a gluten free recipe with 4 servings. One serving contains 404 calories, 44g of protein, and 16g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have ground cumin, onion, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.