Grilled Moroccan Chicken Skewers with Chickpea Tabbouleh

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 can chickpeas, rinsed and drained
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 cup parsley, chopped
• 1/2 cup mint, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. 1

   In a large bowl, combine the cubed chicken, garlic, cumin, coriander, paprika, lemon juice, and 2 tablespoons of olive oil. Toss to coat the chicken evenly. Cover and let marinate in the refrigerator for at least 30 minutes.

2. 2

   While the chicken is marinating, prepare the chickpea tabbouleh. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, parsley, mint, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, salt, and pepper. Toss to combine and set aside.