Parsley Chicken Kabab & Quinoa Tabbouleh

This tabbouleh is SO good that I kept finding myself sneaking bites of it all day. This would be a perfect salad to take on picnic or to make massive amounts of to have with grilled meat/veggies on weekday nights. And the thing about this new version of the tabbouleh is that it tastes so familiar and yet you know it is not. It kind of plays mind games with you.
I've been really enjoying eating grilled meat and a side salad the last few days. It feels indulgent but still makes me feel good afterwards.
The chicken kabab kind of tastes like my mom's Indian omelette from the onions, herbs and garlic. If you have leftover chicken, you might try shredding it and adding it to your scrambled eggs the next day. It'll elevate your breakfast egg game!

Recipe adapted from Zahav, by Michael Solomonov & Steven Cook

Serves 4-5

Quinoa Tabbouleh Ingredients:

3/4 cup quinoa, cooked according to package directions

2 cups frozen peas

1/2 chopped sumac onions or plain red onions

1 generous cup chopped parsley

1/3 cup chopped mint

1 lemon, juiced

3 tbsp olive oil

1 tsp sea salt

1 tsp Aleppo pepper

Instructions:

Bring 1 cup water and a little salt to a boil in a small saucepan on high. Add frozen peas and cook on medium high for 6-8 minutes till tender. Drain. Mash the peas a little. Add this to quinoa in a medium bowl. Add chopped herbs, onions, olive oil, lemon juice, salt and aleppo pepper and toss well. taste for seasoning and adjust if necessary. Serve. This tastes excellent cold as well.

Parsley Chicken Kababs:

2 lbs Chicken thighs, boneless & skinless, cut into bite sized pieces

2 tbsp sunflower oil

1 1/2 onion, coarsely chopped

1/3 bunch parsley

Juice from 2 lemons

2 garlic cloves

1 1/4 tsp salt

Instructions:

Put the chicken in a medium bowl and add sunflower oil. Toss well and set aside. Blend the rest of the ingredients till a smooth puree. Pour it into the chicken bowl and toss the chicken well. Marinate overnight. Take the chicken out an hour before you need to grill. Preheat the broiler or you grill for 10 minutes. Thread the chicken onto skewers in the meantime. Grill for 10-12 minutes flipping them in between or until done.