Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs will work well and may stay a little juicier on the grill. Adjust grilling time as needed until the chicken reaches a safe internal temperature and is cooked through.

How long should I marinate the chicken?

The recipe says to marinate at least four hours, or overnight for the best flavor. A longer marinade gives the yogurt and spices time to season the chicken more thoroughly.

Can I bake the chicken instead of grilling it?

Yes. If you don’t want to grill the skewers, bake them on a sheet pan at a moderately high oven temperature until the chicken is cooked through. Turn once if needed for even browning.

What can I serve with this besides pita?

It’s good with rice, couscous, or a simple salad. The hummus and roasted carrots already make it a complete plate, so you can keep the sides simple.

How do I know when the carrots are done?

They should be lightly browned and tender but still hold their shape. If they become soft and limp, they’ve gone a bit too far.

Can I make any part of this ahead of time?

Yes. You can mix the spice rub ahead, marinate the chicken overnight, and roast the carrots shortly before serving. The yogurt and hummus toppings are best assembled right before eating.

Recipes

Middle East Chicken with Roasted Carrots

Name: Middle East Chicken with Roasted Carrots
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 boneless, skinless chicken breasts; 3-4 Tablespoons Spice Rub (see below); 3/4 Cup Nonfat plain yogurt; 1 Bag Baby carrots; 1/2 teaspoon Oregano; 1/2 teaspoon Cayenne pepper; 1/2 teaspoon Ground cumin; 2 Tablespoons Olive oil; 1 Container Hummus; Additional Nonfat yogurt for garnish; Handful Bamboo skewers, soaked in water for 30 minutes; Spice Rub:; 1 1/2 Tablespoon Ground cumin; 1 1/2 Tablespoon Sweet paprika; 1 teaspoon Oregano; 1 teaspoon Ground coriander; 1 1/2 teaspoon Sea salt; 1/2 teaspoon Crushed red pepper flakes; 1/2 teaspoon Cayenne pepper

I don't care much for chicken breasts, but this is one healthy recipe involving chicken breasts that I could eat every day.

Submitted by: Angela Childers from Chicago, IL
Yield: 4

Spices

Featured in this Recipe

Ingredients

boneless, skinless chicken breasts 4
Spice Rub (see below) 3-4 Tablespoons
Nonfat plain yogurt 3/4 Cup
Baby carrots 1 Bag
Oregano 1/2 teaspoon
Cayenne pepper 1/2 teaspoon
Ground cumin 1/2 teaspoon
Olive oil 2 Tablespoons
Hummus 1 Container
Nonfat yogurt for garnish Additional
Bamboo skewers, soaked in water for 30 minutes Handful
Rub: Spice
Ground cumin 1 1/2 Tablespoon
Sweet paprika 1 1/2 Tablespoon
Sold Out
Oregano 1 teaspoon
Ground coriander 1 teaspoon
Sea salt 1 1/2 teaspoon
Crushed red pepper flakes 1/2 teaspoon
Cayenne pepper 1/2 teaspoon

Preparation Instructions:

Sprinkle rub over chicken cubes and mix well. Add yogurt and mix together to ensure chicken fully coated in both rub and yogurt. Cover and refrigerate at least four hours or overnight. Thread chicken pieces on skewers. Grill 5 to 8 minutes or until chicken is cooked through.

Preheat oven to 425 degrees. Toss carrots with olive oil and sprinkle with cayenne, oregano and cumin. Lay in single layer on baking sheet and bake for 15 to 25 minutes or until carrots are lightly browned and tender, but not limp.

Spread 2-3 tbsp of hummus on plate. Top with carrots and a dollop of yogurt. Serve with chicken skewers and whole-wheat pita.

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Middle East Chicken with Roasted Carrots

Spices

Featured in this Recipe

Cumin, Ground Seeds

Oregano, Greek

Coriander, Ground Moroccan Seeds

Chiles, Crushed Red Flakes

Chiles, Cayenne

Ingredients

Preparation Instructions:

Spices

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