Tabouleh salad with chicken kebabs. A delicious middle eastern salad that is amazing on it’s own, add some chicken kebabs and you’ve got yourself a delicious meal packed with flavor.
What is tabouleh salad?
If you do not know what tabouleh salad is, it is a Lebanese salad based on bulgur and lots of parsley. It tastes deliciously fresh, with lots of vegetables and flat-leaf parsley. It looks a bit like couscous salad, but this bulgur salad is definitely different texture and flavor-wise.
What is the difference between tabouleh and couscous?
Well, tabouleh is based on bulgur. And bulgur is made from wheat that is steamed, dried, and ground. It has a slightly nutty flavor and is coarser than couscous. Couscous is ground wheat, neutral in flavor, and has a soft texture, whereas bulgur wheat has a bit of a bite. Combined with the fresh parsley, green onions, extra virgin olive oil and chopped vegetables it makes for a tasty and fresh salad.
The perfect summer salad
This is the perfect tabouleh salad recipe to make when you’re having guests over, it’s easy and fast and a delicious side dish for a BBQ. Adding the chicken kebabs makes it a full meal, perfect for the summertime or as a nice lunch, just like this tuna and pasta salad.
You can also add homemade hummus to make it complete, some flatbread or pita bread would also taste great . This will surely become one of your favorite salads!
How to serve tabouleh salad
I like to make and serve tabouleh fresh, but you can also keep it covered in the refrigerator for 1-2 days. Then it’s sure to be a delicious lunch the next day! If you want to serve something other than chicken, you can add lamb or falafel. Or a piece of grilled fish is absolutely fine too!
Tabouleh is definitely not difficult to make. All you have to do is cook the bulgur and mix it with the vegetables and parsley. The marinade for the chicken kebabs is also very simple.
Ingredients
- 600 grams chicken breast (diced)
- 1 teaspoon paprika
- 1 lemon (juice)
- 20 ml olive oil
- 2 cloves garlic (crushed)
- 1 bunch flat-leaf parsley (finely chopped)
- salt and pepper to taste
- chili flakes (optional)
- 225 grams bulgur
- 450 ml water
- 3 spring onions (cut into rings)
- 1 cucumber (diced)
- 3 tomatoes (diced)
- 200 grams pomegranate seeds
- 300 grams corn
- 1 lemon (juice)
- 30 ml olive oil
- 1 bunch flat leaf parsley (finely chopped)
- salt and pepper to taste
Equipment
- Satay skewers
INSTRUCTIONS (how to make this recipe):
- Mix the chicken breast cubes with the paprika, lemon juice, garlic, parsley, olive oil, salt and pepper to taste and some chili flakes if desired. Leave to marinate for an hour or so, then thread the chicken onto skewers.
- Boil the water and add to the bulgur. Place the bulgur over medium heat and cook for 5 minutes with the lid on the pan until the water is completely absorbed.
- Combine the spring onion, cucumber, tomatoes, pomegranate seeds, corn, lemon juice and olive oil in a large bowl, add the bulgur and toss to combine.
- Season to taste with salt and pepper. Garnish with fresh parsley.
- Grill the chicken skewers on a grill pan or barbecue, serve with the tabouleh and enjoy!
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