Chicken Kebabs With Chickpea Salad
Lorene Posegate
from Real Simple
ingredients
- 1 cup plain yogurt
- 2 cloves garlic, finely chopped
- 1/2 teaspoon 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 chickpeas, rinsed and drained
- 1/2 red onion, thinly sliced
- 1 cup fresh flat-leaf parsley
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 8 8-inch skewers
directions
- 1
Combine yogurt, garlic, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a quart or gallon size baggie. Add chicken pieces, making sure all chicken is coated. Marinate in refrigerator.
- 2
Heat grill to medium-high.
- 3
Thread chicken onto skewers. Spray grill or use oil to keep skewers from sticking.
- 4
Grill for about 10 minutes or until done.
- 5
Turn occasionally.
- 6
While chicken is grilling, combine chickpeas, onion, celery, parsley, oil, vinegar, salt and pepper in a large bowl.
- 7
(I did this the night before and kept in refrigerator, so the mixture is extra cold.)
- 8
Divide chickpea mix onto plates. Add chicken skewers and extra parsley for decor.
notes
Beautiful, easy, and delicious!
Source: Lorene Posegate
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