Chicken Kebabs with Chickpea Salad

Chicken Kebabs with Chickpea Salad Serves: 4

Chicken Kebabs with Chickpea Salad
Chicken Kebabs with Chickpea Salad
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  1. 1 cup plain yogurt
  2. 2 garlic cloves, finely chopped
  3. 1/2 teaspoon ground cumin
  4. kosher salt and black pepper
  5. 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  6. 1 15 ounce can chickpeas, rinsed and drained
  7. ½ red onion, thinly sliced
  8. 2 stalks celery, sliced
  9. 1 cup fresh flat leaf parsley
  10. 2 tablespoons extra-virgin olive oil, plus more for the grill
  11. 2 teaspoons red wine vinegar
  1. 1. Heat grill or grill pan to medium-high.
  2. 2. In a shallow baking dish, combine the yogurt, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. 3. Thread the chicken onto 8 skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.
  4. 4. Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. 5. Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes.
  6. 6. Divide the chickpea salad among plates and serve with the chicken.
  1. Calories: 220 Fat: 11 Saturated fat: 2 Carbohydrates: 11 Sugar: 4 Sodium: 430 Fiber: 2 Protein: 21 Cholesterol: 49
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Viance Nutrition

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