Chicken Kebabs with Chickpea Salad

Photo: Marcus Nilsson
Recipe from Real Simple

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Nutritional Information

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

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.
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