Ingredients
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For the chicken skewers
- 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)
For the tabouleh
- 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!
Nutrition information per portion
Calories: 628kcal | Carbohydrates: 80g | Proteins: 45g | Fats: 18g | Saturated fats: 3g
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