Mediterranean-Spiced Persian Chicken Kabobs with Herbed Quinoa & Lemon-Tahini Dressing (Gluten-Free)

Allergens

Contains gluten. Contains soy (from tahini).

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup lemon juice (freshly squeezed)
• 3 tablespoons tahini paste
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon grated lemon zest
• Pinch of crushed red pepper flakes (optional)

Instructions

1. Prepare the marinade by combining lemon juice, tahini paste, minced garlic, ground cumin, paprika, ground coriander, salt, and pepper in a small bowl. Mix until smooth and well combined.
2. Place chicken thighs in a large resealable plastic bag or shallow dish, and pour the marinade over them. Massage the marinade into the chicken to ensure even coverage. Cover and refrigerate for at least 1 hour, or up to 8 hours for more intense flavor.
3. Preheat oven to 400°F (200°C). In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer until the quinoa is cooked through and has absorbed the water, about 15 minutes. Remove from heat, fluff with a fork, and set aside.
4. While the quinoa is cooking, prepare the lemon tahini dressing by whisking together lemon juice, tahini paste, extra virgin olive oil, minced garlic, salt, and pepper in a small bowl until smooth. Set aside.
5. Preheat an outdoor grill or broiler to high heat. Remove chicken from marinade, letting excess drip off. Discard marinade. Grill or broil chicken for 6 8 minutes per side, or until cooked through and juices run clear. Allow to rest for 5 minutes before slicing into bite sized pieces.
6. Gently toss the cooked quinoa with chopped parsley, mint, grated lemon zest, and a pinch of crushed red pepper flakes (if using). Season with salt and pepper to taste.
7. To serve, arrange kabobs on a platter or individual plates, drizzle with lemon tahini dressing, and spoon the herbed quinoa alongside.

Chef’s Insight

For an extra burst of flavor, let the marinated chicken rest overnight in the refrigerator before grilling or broiling.

Notes

Serve with a refreshing cucumber salad for an added touch of freshness.