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Israeli
Silan-Harissa Chicken Skewers (Pargiyot-Style)
Sticky date-syrup-and-heat glazed skewers over herbed quinoa and chopped salad — grill-night flagship.
480Calories
45.5gProtein
39gNet carbs
6.8gFiber
12.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g), in chunky cubes
500 g
1½ Tbsp (30 g) silan (date syrup)
30 g
1 Tbsp (15 g) harissa or hot sauce
15 g
3 cloves garlic, grated
9 g
½ lemon, juiced
20 g
1½ tsp (6 g) olive oil
6 g
1½ tsp paprika + 1 tsp cumin + ¾ tsp salt + pepper
10 g
2 cups (360 g) cooked quinoa
360 g
1½ cucumbers (300 g), chopped
300 g
3 tomatoes (300 g), chopped
300 g
½ red onion (60 g), minced
60 g
parsley + mint (25 g), chopped, divided
25 g
2½ tsp (10 g) olive oil, for the salad
10 g
Method
- Whisk the silan, harissa, garlic, lemon, oil, and spices; toss with the chicken and marinate 20+ minutes.
- Thread onto skewers, pieces just touching — jammed-tight skewers steam instead of char.
- Grill or broil on high, 3–4 minutes a side, brushing with leftover marinade early (never in the last 3 minutes). The silan caramelizes into a lacquer right at the end — watch it.
- Toss the salad with oil, half the herbs, and salt; fold the rest of the herbs through the quinoa.
- Stack skewers over the quinoa, salad alongside, pan juices over everything.
Nutrition facts
Per serving.
Calories480
Total fat12.7 g
Total carbohydrate45.8 g
Dietary fiber6.8 g
Net carbs39 g
Protein45.5 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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