Chicken Kebabs with Chickpea Salad

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)

Preparation

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.