Middle Eastern · Dinner
Marinated Chicken Skewers (High-Protein)
Chicken breast cubes marinated in yogurt, lemon, garlic and warm Middle Eastern spices, threaded onto skewers and grilled until charred at the edges and juicy inside. A white bean and parsley salad on the side lifts the protein and fibre well past a typical skewer plate, finished with a lemony tahini drizzle.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
58.3gProtein
16.9gFat
25.1gCarbs
3.9gSugar
8.2gFiber
628mgSodium
146mgChol
3.1gSat Fat
1180mgPotassium
180mgCalcium
4.9mgIron
0.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut the chicken into 1.5-inch cubes and pat dry so the marinade clings. Mince the garlic, chop the parsley, dice the red onion, and drain and rinse the cannellini beans.
2
Marinate
In a bowl, whisk yogurt, lemon juice, garlic, cumin, paprika, coriander, and olive oil. Add chicken, toss to coat, cover and marinate 45 minutes.
3
Grill
Thread marinated chicken onto skewers. Grill over medium-high heat 10–12 minutes, turning every 2–3 minutes, until charred and juices run clear.
4
Toss
In a separate bowl, combine the beans, parsley, red onion, 1 tbsp lemon juice and 1 tsp olive oil until glistening.
5
Plate
Slide chicken onto a plate with the bean salad and drizzle the tahini-lemon sauce whisked from tahini, 1 tbsp lemon juice and water.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp coriander-ground
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 1/2 cup260g cannellini bean
- 1/2 cup30g parsley
- 4 tbsp40g red onion
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp water
