Middle Eastern Chicken Kebabs & Quinoa Salad with Chickpeas, Veggies & Feta

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Middle Eastern cuisine has always been one of my favorite foods so I was super excited when I came across this recipe. The chicken comes out wonderfully flavorful and the spice mixture is perfectly on point. The quinoa with the feta, chickpeas and veggies adds a great tang and crunch and is a perfect protein packed side dish to go along with it.

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Ingredients:

For the Chicken:

½ Cup Fat Free Greek Yogurt

1-Teaspoon Paprika

½ Teaspoon Cumin

Dash of Cinnamon

½ Teaspoon Crushed Red Pepper

3 Tablespoons Fresh Lemon Juice

1-Teaspoon Sea Salt

½ Teaspoon Pepper

2 Teaspoons Garlic, minced

Zest From ½ Lemon

1-Tablespoon Olive Oil

1 Small Red Onion

1-Pound Organic Boneless Skinless Chicken Thighs

For the Quinoa:

¾ Cup Cooked Quinoa

1 Cucumber, diced

½ Bell Pepper, diced

½ Cup Chickpeas

¼ Cup Crumbled Feta

2 Cloves Garlic, minced

1-Teaspoon Dried Oregano

½ Teaspoon Dijon Mustard

1-Tablespoon Balsamic Vinegar

1- Tablespoon Fresh Lemon Juice

 3 Tablespoons Olive Oil

Sea Salt & Black Pepper, to taste

Instructions:

For the Chicken:

In a large bowl combine the Greek yogurt, paprika, cumin, cinnamon, crushed red pepper, lemon zest, lemon juice, salt, pepper, garlic and olive oil. Trim any excess fat from the chicken and cut into large bite-sized pieces. Thread the chicken onto skewers, alternating with the onions. Drench the skewers with the marinade, cover and refrigerate for at least 3 hours.

Preheat the grill pan. Grease the pan with cooking spray. Grill the chicken kebabs until browned on every side- about 10 minutes. Serve over quinoa and enjoy!

For the Quinoa:

In a serving bowl combine the quinoa, cucumber, pepper, chickpeas & feta. In a small bowl, whisk together the garlic, oregano, balsamic, lemon juice, olive oil, sea salt & pepper. Pour over quinoa and mix until everything is fully incorporated.

(chicken adapted from Once Upon a Chef)

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