Chicken Kebabs with Chickpea Salad

Chicken Kebabs with Chickpea Salad
Photo by Marcus Nilsson

Ingredients

  • 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...

View full recipe at My Recipes

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