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Mediterranean chicken kebab

Harissa hummus makes a great dip for this juicy skewer.

"Savory olives and sweet sun-dried tomatoes are the perfect combo to accent these chicken skewers," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox, who suggests serving them over quinoa for an extra-hearty lunch.

This recipe is part of our meal prep series. Click here for all the details.

Ingredients

1 chicken breast, cubed
2 1-inch chunks radicchio
3 Kalamata olives
3 sun-dried tomatoes
2 1-inch cubes feta
4 ½-inch slices eggplant
Extra virgin olive oil
Sea salt
Lemon juice and zest
Black pepper
2 tablespoons harissa hummus
Rosemary oil
½ cup quinoa, cooked

Ingredients

1 large handful arugula
1 handful radicchio
1 Persian cucumber, sliced

Directions

1.

Using a 12-inch wooden skewer, arrange kebab in this order: chicken, radicchio, chicken, olive, sun-dried tomato, feta, chicken, eggplant, sun-dried tomato, radicchio, chicken, feta, eggplant, olive, chicken, eggplant, sun-dried tomato, chicken, eggplant, olive.

2.

Drizzle kebab with olive oil, then sprinkle with salt and pepper.

3.
Roast at 450 for 15 minutes.
4.

Remove from the oven and sprinkle with lemon juice and fresh lemon zest.

5.
Store in an airtight container in the fridge alongside hummus in a small side container.

Directions

1.

Combine all ingredients in an airtight container and store in fridge.

Directions

1.

Dress side salad with rosemary oil from your condiment kit.

2.

Warm quinoa in the microwave for 45 seconds.

3.

Warm kebab in the microwave for 1 minute and serve with quinoa, salad, and harissa hummus.

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