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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!
1 pound (1/2 kilogram) baby chicken, cleaned and cut into bite-sized pieces
3 tablespoons Gefen Mayonnaise
2 cubes Gefen Frozen Crushed Garlic
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1/2 teaspoon salt
1 large red pepper, cut into bite-sized pieces
1 red onion, cut into large chunks
1/2 box grape tomatoes
1/2 cup Gefen Cornflake Crumbs
1/2 cup quinoa
1/4 cup walnut nibs (see note)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a Gefen Parchment-lined baking sheet and set aside.
In a large mixing bowl, combine mayonnaise with garlic, crushed red pepper, Italian seasoning, and salt; add in chicken and mix to coat.
In a separate dish, combine coating ingredients. Place chicken pieces into coating mixture, pressing on all sides to adhere.
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.
Bake 18 minutes, flipping kebabs over halfway through; broil an additional five minutes.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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