Moroccan Tabbouleh Chicken

Herby and zesty tabbouleh salad with spiced juicy chicken skewers, amazing recipe which can be made for nice dinner and leftovers packed for a quick lunch on a next day.

Ingredients

Ingredients
Servings:
Chicken Skewers
g
Boneless Chicken Breast
tbsp
Olive Oil
tsp
Kosher Salt
tsp
Caster Sugar
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Ground Coriander
tsp
Ground Ginger
tsp
Ground Turmeric
tsp
Ground Cinnamon
tsp
Cayenne Pepper
Tabbouleh
g
Bulgur
g
Fresh Parsley
g
Fresh Mint
Plum Tomatoes
Cucumber
Spring Onion
Bell Pepper
red
tbsp
Olive Oil
tbsp
Lemon Juice
tsp
Lemon Zest
tbsp
Honey
tsp
Ground Cumin
tsp
Chili Flakes

Instructions

Preparing In The Kitchen
  1. Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine 4 tablespoons olive oil, the chicken, salt, sugar, paprika, cumin, ground coriander, ginger, turmeric, cinnamon, and pepper. Toss well to combine, cover with cling film and chill in the fridge for ca. 15-20 minutes.
  2. Remove chicken from the marinade and thread on wooden skewers.
  3. Place the grilling pan over medium heat, drizzle with remaining olive oil and once warm, place the chicken skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
  4. In the meantime, boil the bulgur according to the package instructions. Wash the parsley and mint, shake dry and finely chop the leaves. Wash the tomatoes, remove the stalk, and finely dice them. Wash the bell peppers, pat dry and finely dice as well. Wash the cucumber, pat dry, peel, halve lengthwise and scrape out the pulp with a spoon. Then cut into small cubes. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into cubes. Wash the spring onions and cut in rings.
  5. In a small bowl, whisk together the lemon zest, lemon juice, honey, olive oil, cumin, chili, salt, and pepper. In a big bowl, mix the salad with the dressing
  6. Serve the chicken skewers on a bed on tabouleh salad.

Preparing In The Kitchen
  1. Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine 4 tablespoons olive oil, the chicken, salt, sugar, paprika, cumin, ground coriander, ginger, turmeric, cinnamon, and pepper. Toss well to combine, cover with cling film and chill in the fridge for ca. 15-20 minutes.
  2. Remove chicken from the marinade and thread on wooden skewers.
  3. Place the grilling pan over medium heat, drizzle with remaining olive oil and once warm, place the chicken skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
  4. In the meantime, boil the bulgur according to the package instructions. Wash the parsley and mint, shake dry and finely chop the leaves. Wash the tomatoes, remove the stalk, and finely dice them. Wash the bell peppers, pat dry and finely dice as well. Wash the cucumber, pat dry, peel, halve lengthwise and scrape out the pulp with a spoon. Then cut into small cubes. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into cubes. Wash the spring onions and cut in rings.
  5. In a small bowl, whisk together the lemon zest, lemon juice, honey, olive oil, cumin, chili, salt, and pepper. In a big bowl, mix the salad with the dressing
  6. Serve the chicken skewers on a bed on tabouleh salad.

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