Photo: Marcus Nilsson
Makes 4 servings

How to Make It

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.

Ratings & Reviews

Tiggyxx's Review

January 09, 2014

KariVery's Review

September 01, 2010
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.