Moroccan Spiced Chicken Kabobs with Spinach, Farro, Orange, Red Pepper and Garbanzo Bean Salad

Prep Time: 30-60 min
Cook Time: 10 min (Total time will vary with appliance and setting.)
Level of Difficulty: Easy

Serves 4

Ingredients

For the Moroccan Spice Mix:

• 1 Teaspoon Cumin, ground
• 1 Teaspoon Coriander, ground
• 1 Teaspoon 5 Spice Powder
• 2 Teaspoons Chile Powder
• 1 Teaspoon Paprika
• 1 Teaspoon Cinnamon, ground
• 2 Tablespoons Curry Powder
• 1 Teaspoon Kosher Salt (or salt substitute)

For the Chicken Kabobs:

• 4 skewers 6-inch wooden skewers, soaked in water for 20 minutes
• 1 medium Onion, chopped
• 1/2 bunch Cilantro, chopped
• 1/2 bunch Parsley, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, fresh, peeled and grated
• 1 each Lemon juice, fresh squeezed
• 8 oz Nonfat plain yogurt
• 1 pound Chicken breast, skinless, boneless, cut into 2"x2" pieces
• To taste Moroccan Spice Mix (about half of theabove recipe)
• To taste Salt (or salt substitute)
• To taste Black pepper

For the Salad:

• 1 cup Farro, cooked according to packageinstructions, cool, set aside
• 4 cups Baby Spinach, washed, stems removedand dried
• 2 each Oranges, cut into segments, seeds removed
• 2 each Roasted Red Peppers, seeds removed, cut into 1" pieces
• 8 oz can Garbanzo beans, drained
• 1 each Lemon, juiced
• 2 tablespoons Olive Oil
• To taste Salt and Pepper

Instructions

For the Moroccan Spice Mix:
Mix all of the ingredients together and set aside until ready to use. Makes enough for more than one recipe, or use on vegetables before roasting them in the oven.

For the Chicken Kabobs:
Make the marinade. In a bowl, combine the yogurt, onions, garlic, ginger, lemon juice and Moroccan spice, and mix well.
Cut the chicken into 2"x2" pieces and mix them into the marinade, cover and refrigerate for 30 to 60 minutes. Remove the chicken and thread onto the skewers, putting equal amounts on each skewer, 3 or 4 pieces per skewer.
When ready, spray a hot grill with cooking spray and cook the skewers about 3-4 minutes on each side until done. Whilethe chicken is cooking, prepare the salad.

For the Salad:
In a large bowl mix all of the ingredients together and season to taste. Divide the salad evenly on four serving plates in an attractive presentation. Place a warm Chicken Kabob on top of each salad and serve.