Chicken Kebabs with Chickpea Salad

Chicken Kebabs with Chickpea Salad Recipe
Photo: Marcus Nilsson

Recipe from

Real Simple

Nutritional Information

Calories 220
Caloriesfromfat 45 %
Fat 11 g
Satfat 2 g
Cholesterol 49 mg
Sodium 430 mg
Carbohydrate 11 g
Fiber 2 g
Sugars 4 g
Protein 21 g


1 cup plain yogurt
2 cloves 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 can chickpeas, rinsed and drained
1/2 red onion, thinly sliced
2 stalks celery, sliced
1 cup fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for the grill
2 teaspoons red wine vinegar
8 8-inch skewers (metal or wood)


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.

Sara Quessenberry,

Real Simple

July 2007
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