By emensah m
Preheat your grill to medium-high heat.
In a bowl, mix 2 tablespoons of olive oil, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken pieces and toss to coat evenly. Let them marinate while preparing the sweet potatoes.
Preheat the oven to 200°C (400°F).
Toss the sweet potato wedges with the remaining 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Spread them out on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the oven for 25-30 minutes, or until golden brown and tender.
Thread the marinated chicken onto skewers and grill them for 4-5 minutes per side, or until cooked through and nicely charred.
In the meantime, prepare the Israeli salad. Combine diced cucumber, tomatoes, and finely chopped red onion in a bowl. Add the chopped parsley and season with a pinch of salt and pepper. Toss well.
For the tahini-lemon drizzle, whisk together 2 tablespoons tahini, juice of 1 lemon, and a bit of water to thin the consistency to a drizzling sauce. Season with salt and pepper to taste.
Serve the grilled chicken skewers alongside the roasted sweet potato wedges and the fresh Israeli salad. Drizzle everything with the tahini-lemon sauce before enjoying.
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By emensah m
This Grilled Middle Eastern Poultry Salad Vegetarian recipe is ready in 50 minutes and features boneless skin-on chicken thighs (or breasts), sweet potatoes, cut into wedges, cucumber, diced and other delicious ingredients. Contains 480 calories total.
Preheat your grill to medium-high heat.
In a bowl, mix 2 tablespoons of olive oil, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken pieces and toss to coat evenly. Let them marinate while preparing the sweet potatoes.
Preheat the oven to 200°C (400°F).
Toss the sweet potato wedges with the remaining 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Spread them out on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the oven for 25-30 minutes, or until golden brown and tender.
Thread the marinated chicken onto skewers and grill them for 4-5 minutes per side, or until cooked through and nicely charred.
In the meantime, prepare the Israeli salad. Combine diced cucumber, tomatoes, and finely chopped red onion in a bowl. Add the chopped parsley and season with a pinch of salt and pepper. Toss well.
For the tahini-lemon drizzle, whisk together 2 tablespoons tahini, juice of 1 lemon, and a bit of water to thin the consistency to a drizzling sauce. Season with salt and pepper to taste.
Serve the grilled chicken skewers alongside the roasted sweet potato wedges and the fresh Israeli salad. Drizzle everything with the tahini-lemon sauce before enjoying.
Calories per Serving: 480
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