Spiced Yogurt Marinated Chicken Skewers with Quinoa Tabbouleh
A warm spiced yogurt marinade takes these chicken skewers to the next level! The marinade is best if the chicken is left in it overnight. The tabbouleh is actually it's best the day after it's made, too- making this a great meal to have when guests are over. If you don't have time, it's okay if you make both of these 4-6 hours before serving. Inspired by Against All Grain
Servings: 6 people
Ingredients
Chicken Skewers
- 2 pounds chicken breasts (boneless, skinless)
- 1 teaspoon olive oil
- 1/2 tablespoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 1/4 cup plain yogurt
- 1/2 yellow bell pepper (cut into large pieces)
- 1/2 red onion (cut into large pieces)
- lemon juice
- fresh parsley
Quinoa Tabbouleh
- 1 cup dry quinoa (cooked to package directions and cooled)
- 2 cups chopped parsley (chopped really fine)
- 1 cup cherry tomatoes (quartered)
- 1 cup cucumbers (sliced and quartered)
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt (or more, to taste)
- freshly ground pepper to taste
Instructions
Chicken Skewers
- Chop the chicken into large chunks. Place in a container to marinade, and rub with olive oil.
- In a small dish, mix together the salt, cinnamon, cumin, paprika, ginger and cayenne. Add yogurt, and mix well.
- Add yogurt and spice mixture to the chicken, and coat evenly. Put in the fridge to marinate overnight, or for at least 4 hours.
- When ready to grill, alternate chunks of chicken with the peppers and onions on skewers.
- Grill over high heat for 10-15 minutes, until chicken is well done.
- Squeeze lemon juice over cooked skewers, and sprinkle with chopped parsley.
Quinoa Tabbouleh
- Make sure parsley is very finely chopped. In a bowl, add the olive oil and lemon juice over the parsley, and work into the parsley so it is very well saturated. This will help soften the parsley.
- Add all over salad ingredients into the bowl over the parsley, but don't mix together until ready to serve. Leave the parsley marinating in the oil and lemon juice blend so the parsley softens well.
- When ready to serve, mix the salad together, and season with salt and pepper.