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Chicken Kebabs with Millet Tabbouleh

Makes 4 kebabs.

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    Chicken Kebabs with Millet Tabbouleh

    With a sidekick of jazzed-up gluten-free tabbouleh, these chicken kebabs are sure to become a go-to dinner favourite. Traditionally made with bulgur, millet is a healthy gluten-free alternative. The smoky, citrusy yogurt sauce puts these kebabs over the top, so to speak.

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    Best choice

    Chicken thighs are more likely to remain juicy on the grill compared to breast meat, without an appreciable difference in fat calories.

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    Chicken Kebabs with Millet Tabbouleh

    Ingredients

    • 1 1/4 lb (560 g) boneless, skinless organic chicken thighs
    • 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil, divided
    • Juice of 1 lemon, divided
    • 1/2 tsp (2 mL) salt, divided
    • 1/4 tsp (1 mL) black pepper
    • 3/4 cup (180 mL) millet
    • 1 3/4 cups (435 mL) low-sodium vegetable broth
    • 1 cup (250 mL) cherry tomatoes, quartered
    • 1/2 English cucumber, diced
    • 1/2 cup (125 mL) chopped flat-leaf parsley
    • 1/4 cup (60 mL) chopped fresh mint
    • 2 green onions, thinly sliced
    • 1/4 cup (60 mL) sliced almonds
    • 1/4 cup (60 mL) dried apricots, sliced
    • 1 garlic clove, minced
    • 1 cup (250 mL) plain Greek yogurt
    • 3/4 tsp (4 mL) smoked paprika
    • 1 tsp (5 mL) lemon zest

    Nutrition

    Per serving:

    • calories532
    • protein40g
    • fat22g
      • saturated fat3g
      • trans fat0g
    • carbohydrates43g
      • sugars10g
      • fibre6g
    • sodium485mg

    Directions

    01

    Cut chicken into 1 in (2.5 cm) pieces and place in container along with 2 Tbsp (30 mL) oil, juice of 1/2 lemon, 1/4 tsp (1 mL) salt, and pepper. Toss to combine, and chill for at least 1 hour.

    02

    To make tabbouleh, bring millet and vegetable broth to a boil in medium-sized saucepan. Reduce heat to medium-low and simmer until millet is tender, about 25 minutes. Set aside for 5 minutes and then fluff with fork. Stir in cherry tomatoes, cucumber, parsley, mint, green onions, almonds, and apricots. Whisk together 1 Tbsp (15 mL) oil, juice of 1/2 lemon, 1/4 tsp (1 mL) salt, and garlic. Toss dressing with millet mixture.

    03

    Stir together yogurt, smoked paprika, and lemon zest, and refrigerate.

    04

    Preheat grill to medium-high and grease grill grate. Thread chicken onto 4 skewers. Grill kebabs for 6 minutes, or until chicken is cooked through. Serve chicken on top of millet tabbouleh and drizzle with yogurt dressing.

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