Prepare and marinate the chicken: In a large bowl combine 2 tbsp olive oil, juice of the 2 lemons (≈2 tbsp), all minced garlic (4 cloves), 2 tsp chopped fresh oregano, 2 tbsp chopped parsley, 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Add the 600 g chicken thigh cubes and toss to coat. Cover and refrigerate for 20–30 minutes. WHY: The acid in lemon juice and the oil carry flavor into the meat and help tenderize — but keep the marinate time moderate (20–30 minutes) so the lemon doesn’t 'cook' or toughen the chicken.

Soak skewers (if wooden): While chicken marinates, soak toothpicks or wooden skewers in water for at least 15 minutes to prevent burning in the oven. Metal skewers need no soaking. WHY: Soaking prevents wooden skewers from catching fire or charring at high heat.

Prep vegetables for roasting: Toss baby carrots and asparagus tips with 1 tbsp olive oil, 1/2 tsp kosher salt and a pinch of black pepper on a rimmed baking sheet spaced in a single layer. WHY: Oil promotes even roasting and surface browning; a single layer ensures vegetables roast instead of steaming.

Preheat the oven to 220°C / 425°F (convection if available) and position a rack in the upper third for skewers and middle for vegetables. WHY: High oven temperature yields quick roasting and encourages browning and slight caramelization on both vegetables and the chicken.

Toast and rinse the quinoa: Place the dry quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear (removes saponins that can taste bitter). Optional - toast: In a medium saucepan over medium heat, add 1 tsp olive oil and the drained quinoa; toast, stirring, for 1–2 minutes until nutty and fragrant. WHY: Rinsing removes bitterness; toasting deepens the quinoa’s flavor and results in a nuttier, more complex tabbouleh.

Cook the quinoa: Add 480 ml water or low-sodium chicken stock and 1/2 tsp kosher salt to the pot, bring to a simmer, cover, reduce heat to low and cook until water is absorbed (about 12–15 minutes). Remove from heat and let sit covered for 5 minutes, then fluff with a fork. WHY: Resting lets steam finish the cooking so grains are tender but separate — essential for a fluffy 'tabbouleh' texture rather than mushy porridge.

Preheat a second rimmed sheet for skewers: If you have two sheet pans, place the empty pan in the oven as it heats (this creates a hot surface to help the chicken brown quickly). WHY: Starting on a hot sheet gives an instant sizzle that promotes Maillard browning for better color and flavor when oven-baking instead of grilling.

Assemble the skewers: Thread marinated chicken cubes onto the prepared skewers, leaving a little space between pieces for heat circulation. Brush any leftover marinade over the skewers. WHY: Spacing ensures hot air circulates and the chicken cooks evenly; brushing adds a flavor boost and gloss.

Roast the vegetables and bake the skewers: Place the vegetables on the middle rack and the hot sheet with skewers on the upper third. Roast vegetables for 18–22 minutes, turning once, until lightly caramelized and tender. Bake skewers for 10–12 minutes, then switch the oven to broil (high) for 1–2 minutes to get a touch of char — watch closely to avoid burning. WHY: Staggered placement maximizes browning for both components; finishing under broiler replicates the char you’d get on a grill without drying the meat.

Finish the warm quinoa tabbouleh: While the skewers and vegetables finish, mix the fluffed warm quinoa with halved cherry tomatoes (240 g), diced cucumber (200 g), very finely diced red onion (60 g), remaining 2 tbsp chopped parsley, remaining 2 tsp chopped oregano, 1 tbsp olive oil (from reserved oil), lemon zest (from 2 lemons), a squeeze more lemon juice to taste (if desired), and a pinch of salt and pepper. Taste and adjust. WHY: Tossing the warm quinoa with fresh herbs and vegetables allows the grains to absorb the citrus-herb dressing so flavors marry — warm tabbouleh has a softer, more infused character than when fully chilled.

Check chicken for doneness and rest briefly: Use an instant-read thermometer — the internal temp should read 74°C / 165°F at the thickest part. If needed, return for another minute under broil. Let skewers rest 3–4 minutes off the heat. WHY: Resting redistributes juices so the chicken remains succulent; thermometer confirms safety without overcooking.

Plate and serve: Spoon warm quinoa tabbouleh onto plates, arrange 2 skewers per person across the quinoa, and add a generous serving of roasted carrots and asparagus. Finish with a drizzle of extra-virgin olive oil, a small pinch of flaky sea salt, and a scattering of fresh parsley. WHY: Layering textures — warm grain, juicy chicken, crisp-roasted veg — and a final bright drizzle of oil and fresh herbs elevate both flavor and presentation to restaurant-quality.