1 cup Desert Oasis sorghum
3 cups water
1 small red onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
¼ cup snipped fresh parsley
½ teaspoon ground cumin
Salt and pepper, to taste
2 chicken breasts, skinless
4 wooden or metal skewers
¼ cup olive oil
1 lemon, juiced
½ teaspoon red pepper flakes
2 fresh tomatoes, sliced

1. Combine whole grain sorghum and water in a large pot. Bring to a boil, reduce to simmer and cook covered for 40 – 55 minutes, until tender. Remove from heat, drain liquid and set aside.
2. Sautee onion and garlic in 2 tablespoons of avocado oil. Combine in bowl with cooked sorghum, parsley, cumin, salt and pepper. Mix.
3. Cut chicken into 1-inch cubes and divide between skewers. Brush chicken with mixture of olive oil, lemon juice, pepper flakes, salt and pepper. Grill over medium heat until cooked through.
Serve skewers in bowl with sorghum and side of fresh tomato slices. Serves 2.