Spice up weeknight dinners with easy kabobs that combine big flavors with lots of veggies.
Serves: 3-4
Ingredients
For cucumber salad:
- 1 English cucumber, sliced
- 1 small red onion, slivered
- 1 tsp. salt
- 2 tbsp. red wine vinegar
- 2 tbsp. chopped parsley
For chicken kabobs:
- 3 tbsp. extra-virgin olive oil, divided
- 2 cups sliced onions
- 1 tbsp. ground cumin
- 2 tsp. ground chili
- ¼ tsp. ground cloves
- 1 tsp. ground turmeric
- 2 tbsp. minced garlic
- 2 tbsp. minced ginger
- 2 tsp. salt
- 3 cups packed spinach leaves
- 3 cups cubed boneless, skinless chicken breasts or thighs
- 1 lemon, juiced
- 2 tbsp. Greek yogurt
- 5 small tomatoes, chopped
To serve:
- 2 tbsp. chopped parsley
- 2 tbsp. chopped dill
- 2 lemon wedges
- 2 cups cooked couscous
Instructions
- Toss together all cucumber salad ingredients and chill until ready to serve.
- Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add onions and cook until tender and golden, about 5 minutes. Add spices, garlic, ginger and salt and cook for 2 minutes more.
- Blanch spinach by placing in boiling water or steaming in microwave. Squeeze out excess water, then puree in blender with tomatoes, cooked onions and spices.
- Using the same pan you used to sauté the onions, add the remaining tablespoon of olive oil and cook the chicken over medium heat until lightly browned, about 5 minutes.
- Add spinach puree to chicken and simmer over medium-low heat for 20–30 minutes. Add lemon juice and Greek yogurt.
- Place chicken on skewers, garnish with herbs and lemon and serve with couscous and cucumber salad.