I live in Malaysia — tropical climate, summer all year round — and yet I don’t barbecue most of the time. It’s a strange irony: nothing compares to the simple pleasure of grilled meat and vegetables. Still, the end of the school year always brings back my urge to fire up the grill on the balcony.
Living in a condo means I use a gas grill. It’s fast and convenient: in less than a minute I can step outside, attach the nozzle to the gas canister, and be ready to cook. I also appreciate the minimal cleanup — no greasy pans to scrub after the chicken comes off the grill.
I rely on two favorite ingredients when I marinate meat: beer and yogurt (not mixed together). Both help spices penetrate the meat and keep it juicy even when cooked over high heat. For this spiced yogurt marinade, plan ahead if you can — overnight is ideal. If you only have a few hours, 4–6 hours of marinating still gives fantastic results. I noticed a big difference when I prepared the chicken the night before: the meat stayed incredibly moist and absorbed the spices more fully.
This recipe is especially convenient when you have guests. With the chicken marinated and the tabbouleh prepared in advance, you can spend more time socializing and less time stuck at the stove. The quinoa tabbouleh actually benefits from resting a day as well: the lemon and oil soften the parsley and meld the flavors together, making the salad even brighter the next day.
During the school break I can relax on midweek meal prep, but I’m already thinking ahead to fall. I plan to marinate portions of chicken, freeze them, and then thaw overnight in the fridge for quick weeknight grilling. That way I can enjoy the convenience of a nearly ready-to-grill meal without sacrificing flavor.
I love the freshness of parsley combined with lemon juice — that pair is a perfect match for warm, spiced chicken. A couple of tips for the tabbouleh: chop the parsley very finely (when you think it’s fine enough, chop it for another minute) and massage the lemon juice and olive oil into the parsley before adding the other ingredients. This softens the leaves and prevents any scratchy texture, especially because I like a generous amount of parsley in my salads.
The result is a light, satisfying meal that feeds a family or provides plenty of leftovers for two people — leftovers that make excellent lunches.
Spiced Yogurt Marinated Chicken Skewers with Quinoa Tabbouleh
Ingredients
Chicken Skewers
- 2 pounds chicken breasts (boneless, skinless)
- 1 teaspoon olive oil
- 1/2 tablespoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 1/4 cup plain yogurt
- 1/2 yellow bell pepper (cut into large pieces)
- 1/2 red onion (cut into large pieces)
- lemon juice
- fresh parsley
Quinoa Tabbouleh
- 1 cup dry quinoa (cooked to package directions and cooled)
- 2 cups chopped parsley (chopped very fine)
- 1 cup cherry tomatoes (quartered)
- 1 cup cucumbers (sliced and quartered)
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt (or more, to taste)
- freshly ground pepper to taste
Instructions
Chicken Skewers
-
Chop the chicken into large chunks. Place in a container for marinating and rub with the olive oil.
-
In a small bowl, combine the salt, cinnamon, cumin, paprika, ginger, and cayenne. Stir in the yogurt until smooth.
-
Pour the yogurt and spice mixture over the chicken and coat evenly. Refrigerate to marinate overnight, or for at least 4 hours.
-
When ready to cook, thread the chicken onto skewers, alternating with pieces of bell pepper and red onion.
-
Grill over high heat for 10–15 minutes, turning as needed, until the chicken is cooked through.
-
Squeeze fresh lemon juice over the hot skewers and sprinkle with chopped parsley before serving.
Quinoa Tabbouleh
-
Make sure the parsley is very finely chopped. In a bowl, pour the olive oil and lemon juice over the parsley and work it in so the leaves soften and become well coated.
-
Add the quinoa, tomatoes, cucumbers, and remaining ingredients on top of the parsley, but wait to mix until just before serving if possible. Let the parsley marinate so it softens fully.
-
When ready to serve, toss the salad to combine and season with salt and pepper to taste.