Don't be afraid of marinades that involve yogurt. The live cultures and lactic acid help tenderize the meat and ensure moistness. This version marinates chunks of chicken in a yogurt, garlic, and cumin mixture. The resulting grilled chicken is flavorful and succulent.

The recipe pairs the kebabs with a quick garbanzo bean salad, but feel free to serve the chicken with a side of your choice. Fragrant couscous with grilled vegetables or a Mediterranean-style pasta salad would work wonderfully. To kick-start your weekend with this meal, get the recipe.

Chicken Kebabs With Chickpea Salad

Chicken Kebabs With Chickpea Salad


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)
1 cup fresh flat-leaf parsley


  1. Heat a grill or grill pan to medium-high heat.
  2. In a shallow baking dish, combine the yogurt, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Thread the chicken onto the skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.
  4. Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
  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. Divide the chickpea salad among individual plates and serve with the chicken.

Serves 4.

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