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Quinoa-Crusted Baby Chicken Kebabs


I tasted quinoa-crusted chicken at a wedding and couldn’t get enough of it! Skewering it into a kebab along with veggies, together with spicy seasoning, turned this dish from delicious to super-fantastic!


Prepare the Quinoa-Crusted Baby Chicken Kebabs

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a Gefen Parchment-lined baking sheet and set aside.
2. In a large mixing bowl, combine mayonnaise with garlic, crushed red pepper, Italian seasoning, and salt; add in chicken and mix to coat.
3. In a separate dish, combine coating ingredients. Place chicken pieces into coating mixture, pressing on all sides to adhere.
4. Using metal or presoaked wooden skewers, alternately slide on chicken and vegetables; place on prepared baking sheet. Spray kebabs generously with cooking spray, turning to coat all sides.
5. Bake 18 minutes, flipping kebabs over halfway through; broil an additional five minutes.



You can also prepare the chicken in larger pieces — either pan-fry in oil or bake them.



If your minhag is not to use walnuts during the Yamim Noraim, sub with almonds or leave out. Just be sure to include once walnuts are back on the menu, since they add great flavor!


Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti