Really good chicken - picky teenagers even liked it. This is the second time I've made it - last time I also thought the chickpea salad was a little bland. This time I added some fresh dill and a dash of garlic and a couple of teaspoons of white pepper to the oil and vinegar dressing, and I chopped the onions instead of slices, and added some choppped cucumber. I poured the dressing over the salad and let it sit in the fridge while I grilled the chicken. It was better and had much more flavor.
Chicken Kebabs with Chickpea Salad
Photo: Marcus Nilsson
Yield: Makes 4 servings
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Amount per serving
- Calories: 220
- Calories from fat: 45%
- Fat: 11g
- Saturated fat: 2g
- Cholesterol: 49mg
- Sodium: 430mg
- Carbohydrate: 11g
- Fiber: 2g
- Sugars: 4g
- Protein: 21g
- 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.
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