It’s kind of hard to say where this dish gets
its flavor from (maybe I just need to travel more). But to me it seems Middle
Eastern or possibly Indian. Chicken breasts kabobs are marinated in a yogurt
sauce similar to tandoori chicken and then grilled and served over a salad
featuring chickpeas and onion for a delightful taste sensation as well as great
fiber and nutrient content.
ingredients- 1 cup (230 g) plain yogurt
- 1/2 teaspoon garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper, divided
- 1 pound (455 g) boneless skinless chicken breast, cut in 1-inch (2.5 cm) cubes
- 2 cups (480 g) chickpeas, rinsed and drained
- 1/2 cup (90 g) red onion, thinly sliced
- 1/4 cup (25 g) celery, sliced
- 1 cup (60 g) fresh parsley
- 2 tablespoons (28 ml) olive oil
- 2 teaspoons red wine vinegar
- Heat grill to medium-high. In a shallow baking dish, combine the yogurt, garlic, cumin, and 1/4 teaspoon black pepper. Thread the chicken onto 8 skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or as much as overnight. Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, and 1/4 teaspoon black pepper. Remove the chicken from the marinade and cook on a well-oiled grill, turning occasionally, until cooked through, about 10 minutes. Divide the chickpea salad among plates and serve with the chicken.
4 SERVINGS
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Each with: 397 Calories (25% from Fat, 37% from
Protein, 38% from Carb); 37 g Protein; 11 g Total Fat; 2 g Unsaturated Fat; 6 g
Monounsaturated Fat; 2 g Polyunsaturated Fat; 38 g Carb; 7 g Fiber; 17 g Sugar;
445 mg Phosphorus; 170 mg Calcium; 128 mg Sodium; 779 mg Potassium; 1371 IU
Vitamin A; 14 mg ATE Vitamin E; 24 mg Vitamin C; 69 mg Cholesterol
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