Chicken Kebabs with Chickpea Salad

Chicken Kebabs with Chickpea Salad
Photo by Marcus Nilsson


  • 2 teaspoons red wine vinegar
  • ½ red onion, thinly sliced
  • 1 cup fresh flat-leaf parsley
  • 2 stalks celery, sliced
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup plain yogurt
  • ½ teaspoon ground cumin
  • + 5 more ingredients
    • Kosher salt and black pepper
    • 2 cloves garlic, finely chopped
    • 2 tablespoons extra-virgin olive oil, plus more for the grill
    • 8 8-inch skewers (metal or wood)
    • 1 15-ounce can chickpeas, rinsed and drained

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, i...

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