Persian Chicken Kebabs

with Quinoa and Avocado, Tomato and Cucumber Salad

If you have been dreaming of going on vacation, get ready for a culinary staycation extraordinaire. Chicken kebabs and quinoa are the centerpieces of tonight's international menu and bright tomato contrasts with crunchy, cool cucumber and creamy avocado to make a tasty side salad. These exciting flavors are sure to make the whole family happy. Bon voyage!

Ingredients

  • bamboo skewers

    jidori chicken

    lemon yogurt marinade
    (Yogurt, lemon juice, saffron, salt, sugar)

    quinoa

    lemon-herb oil
    (Lemon, garlic, olive oil, spring herbs)

  • baby heirloom tomatoes

    persian cucumbers

    red onion

    avocado

    lemon vinaigrette
    (Shallots, olive oil, lemon juice, red wine vinaigrette)

Kids icon

Getting Your Kids Involved:

Kids can add the quinoa and water to the pot, cut the tomatoes and cucumbers with a child-safe knife, and dress the salad.

Encouraging Picky Eaters:

Make a game out of mealtime. Have little ones count how many pieces of chicken are on their skewer and, at the end of the meal, tally up how many they’ve eaten.

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What You Need

Whisk
Baking Sheet
Cutting Board
2 Cutting Boards (one for chicken, one for veg)
Salt
Pepper
Vegetable or Canola Oil
Olive Oil
Medium Pot
Small Sauce Pan
Large Saute Pan
9"x13" ovenproof baking dish
Chef's Knife
Pairing Knife
Large bowl
Aluminum Foil
Paper Towels
Plastic Wrap

Instructions

1Step One

Soak the skewers in water for 20-30 minutes prior to threading. Cut the chicken into 1” cubes. Pour the marinade into a large bowl, add the chicken,and mix to evenly coat.  Set aside for 10 minutes (or cover and marinate for up to 2 hours in the fridge). Measure the quinoa, noting the amount. Place the quinoa in a pot, and cover with an equal amount of water. Cover the pot and set over high heat and bring just to a boil. Once at a boil, reduce to the lowest heat on your stove and cook for 15 minutes. Remove cover and fluff with a fork. Drizzle in the lemon-herb oil and season with salt to taste.* Cover and let rest until ready to serve.

2Step Two

Quarter or halve the tomatoes, slice the Persian cucumbers into 1' -1/2" thick coins. Remove the top and bottom of the red onion, cut in half lengthwise, remove the outer skin and thinly slice. Add the tomatoes, the cucumbers, and the onion to a large bowl. Cut the avocado in half, remove pit (tap heel of your knife into the pit, then gently twist until it comes out), carefully spoon out the flesh, cut into slices, and add to the bowl. Season with salt to taste, sprinkle with the vinaigrette, and gently toss to coat. 

3Step Three

Line a baking sheet with aluminum foil, and lightly coat with oil or cooking spray.  Thread chicken pieces onto the skewers, leaving a 1½-2” handle uncovered at the bottom, and lay it onto the baking sheet. Repeat until all of the chicken is skewered. If you didn’t soak the skewers in step one, place a layer of aluminum foil over the exposed wood at the bottom of the skewer to avoid burning.

4Step Four

Heat oven to broil. Place the kebabs under the broiler, cook for 5 minutes, flip, and cook for an additional 5 minutes, or until the chicken is cooked through.

Serve kebabs with the quinoa and the salad. Enjoy!

Tips icon

Tips

  • * If you think that your kids might not love the lemon-herb oil, you can wait to add it to each person’s serving.
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