ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Kebabs with Chickpea Salad

Photo: Marcus Nilsson
Yield Makes 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.