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
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
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.
Remove chicken from the marinade and thread on wooden skewers.
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.
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.
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
Serve the chicken skewers on a bed on tabouleh salad.
Preparing In The Kitchen
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.
Remove chicken from the marinade and thread on wooden skewers.
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.
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.
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
Serve the chicken skewers on a bed on tabouleh salad.
