Berbere-marinated chicken skewers broiled over roasted cauliflower, Brussels sprouts, and sweet potato, served over whole-grain sorghum with a cooling mint-coconut-apple yogurt sauce.
Serves: 4
Ingredients
For the bowl
- 1 1/2 cups whole grain sorghum (or amaranth)
- 3 cups water
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Berbere spice blend
- 4 cloves garlic, minced
- 1.5 pounds chicken breast, cut into thin strips
- 8–10 bamboo skewers
- 2 cups cauliflower florets
- 2 cups Brussels sprouts, halved if large
- 2 cups peeled, cubed sweet potato
- 1 cup cubed sweet red bell pepper
- 1/2 medium red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the sauce
- 1/2 cup packed fresh mint leaves
- 3 tablespoons sweetened shredded coconut
- 1 tbsp pickled jalapeño
- 1/2 cup cored, cubed Granny Smith apple (do not peel)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon lemon or lime juice
- Salt to taste
- 1 (5.3-ounce) container plain yogurt
Directions
- Combine sorghum and water in an Instant Pot. Secure lid, close the pressure valve. Cook at high pressure for 20 minutes on manual. Natural-release, drain in a fine-mesh strainer, and set aside.
- Combine olive oil, lemon juice, Berbere spice, and garlic in a resealable bag. Add chicken strips; marinate briefly. Thread 2 strips onto each skewer. Preheat the broiler to high with a rack in the upper third.
- Toss vegetables with oil, salt, and pepper in a large bowl. Spread on a baking sheet; top with the skewers. Broil 8 minutes. Stir vegetables and flip skewers, then broil another 5 minutes — until vegetables are brown and tender and chicken is cooked through.
- Meanwhile, make the sauce: pulse cilantro, mint, coconut, and pickled jalapeño in a food processor until minced. Add the apple, cumin, lemon juice, and salt; pulse to mince. Transfer to a bowl and stir in the yogurt.
- Divide sorghum among 4 bowls. Top with vegetables and 2 skewers each. Serve with sauce on the side for dipping.