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Mediterranean Kabobs with Quinoa Tabbouleh

Serves 6



• 1 1/2 lbs chicken breast cut in cubes Marinade:

• 1/8 cup Balsamic vinegar

• 1/8 cup Red wine vinegar

• 3 tbs Lemon juice

• 2 tbs Minced garlic

• 1 tbs Dried oregano

• 2 teaspoons Dried thyme

• 1 teaspoon Salt

• 1/4 teaspoon Pepper

• 2 tablespoons olive oil

Quinoa tabbouleh:

• 1/2 cup Cucumber

• 1/2 cup Grape tomato

• 1/2 cup White onion

• 1/2 cup Parsley

• 1/2 teaspoon Salt

• 1/4 teaspoon Pepper

• 1/2 teaspoon Minced garlic

• 2 tbs Lemon juice

• 1/2 cup Quinoa

• 2 tbs Olive Oil


To Marinade the Chicken: Mix all the ingredients for the marinade in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover and place in the fridge for at least an hour. (Or put everything for marinade in ziplock bag and add the chicken).

To Grill the Chicken: Place the chicken on skewers, and cook on an outdoor or indoor grill (or skillet), turning skewer until the meat has an internal temperature of 165 degrees, or is cooked through (white in the center). (Grill time will vary depending on the size and thickness of the meat.) Remove and serve over tabbouleh.

To Prepare the Tabbouleh: Place 1 1/2 cup water and 1/2 cup quinoa in a small saucepan and bring to a boil. Reduce heat to medium low to simmer and cover and cook until all the water is absorbed (about 10 minutes). Remove from heat and set aside to let cool. (You will know quinoa is done when the grain appears soft and translucent.) (If using whole grain rice, cook rice according to package directions, or skip this step if you are making a grain free version!) Once quinoa is cooled, add it to a medium bowl, and mix it with the rest of the ingredients, stirring to combine. Enjoy with the grilled chicken over top!

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