By emensah m
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, toss the sweet potato wedges with 1 tbsp of olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer.
Place the sweet potato wedges in the oven and roast them for 30-35 minutes, turning once halfway through cooking, until they are golden and tender.
While the sweet potatoes are roasting, cut the chicken into bite-sized pieces. In a bowl, mix the chicken pieces with 1 tbsp of olive oil, ground cumin, salt, and pepper. Thread the chicken pieces onto skewers.
Heat a grill pan or outdoor grill over medium-high heat. Once hot, place the chicken skewers on the grill. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
In a small bowl, whisk together the tahini, lemon juice, remaining 1 tbsp olive oil, salt, and pepper until smooth. Add a little water, if necessary, to achieve a drizzle consistency.
For the Israeli salad, combine the diced cucumber, diced tomatoes, finely chopped red onion, and chopped parsley in a large bowl. Season with salt and pepper, and drizzle with a bit of olive oil and lemon juice if desired. Toss gently to combine.
To serve, arrange the grilled chicken skewers on a platter. Drizzle with the tahini-lemon sauce. Serve alongside the roasted sweet potato wedges and the Israeli salad. Enjoy!
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By emensah m
This Middle Eastern Grilled Salad Chicken recipe is ready in 50 minutes and features boneless skin-on chicken thighs (or breasts), sweet potatoes, cucumber and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, toss the sweet potato wedges with 1 tbsp of olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer.
Place the sweet potato wedges in the oven and roast them for 30-35 minutes, turning once halfway through cooking, until they are golden and tender.
While the sweet potatoes are roasting, cut the chicken into bite-sized pieces. In a bowl, mix the chicken pieces with 1 tbsp of olive oil, ground cumin, salt, and pepper. Thread the chicken pieces onto skewers.
Heat a grill pan or outdoor grill over medium-high heat. Once hot, place the chicken skewers on the grill. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
In a small bowl, whisk together the tahini, lemon juice, remaining 1 tbsp olive oil, salt, and pepper until smooth. Add a little water, if necessary, to achieve a drizzle consistency.
For the Israeli salad, combine the diced cucumber, diced tomatoes, finely chopped red onion, and chopped parsley in a large bowl. Season with salt and pepper, and drizzle with a bit of olive oil and lemon juice if desired. Toss gently to combine.
To serve, arrange the grilled chicken skewers on a platter. Drizzle with the tahini-lemon sauce. Serve alongside the roasted sweet potato wedges and the Israeli salad. Enjoy!
Calories per Serving: 600
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