Spicy Chicken Skewers with Mango Tabbouleh Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Chicken breast fillet14 Ounce (400 Gram)
 Natural low fat yogurt7 Fluid Ounce (200 Milliliter)
 Garlic1 Clove (5 gm), peeled, crushed
 Red chili1 Small, finely chopped
 Ground turmeric1⁄2 Teaspoon
 Lemon1⁄2 , rind finely grated and juice extracted
 Fresh mint sprig4 (To Garnish)
For mango tabbouleh
 Bulgur wheat6 Ounce (175 Gram)
 Olive oil1 Teaspoon
 Lemon juice1⁄2 Tablespoon
 Red onion1⁄2 , finely chopped
 Ripe mango1 , halved, stoned, peeled and chopped
 Cucumber1⁄4 , finely diced
 Freshly chopped parsley2 Tablespoon
 Shredded mint2 Tablespoon
 Salt To Taste
 Finely ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1446 Calories from Fat 219

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 12.4 mg

Sodium 598.4 mg24.9%

Total Carbohydrates 201 g66.9%

Dietary Fiber 42.7 g170.7%

Sugars 51.1 g

Protein 124 g247.3%

Vitamin A 117.9% Vitamin C 249.3%

Calcium 64.9% Iron 56.7%

*Based on a 2000 Calorie diet


1. If using wooden skewers, pre-soak them in cold water for at least 30 minutes. (This stops them from burning during grilling.)
2. Cut the chicken into 5 x 1 cm/2 x 1/2 inch strips and place in a shallow dish.
3. Mix together the yogurt, garlic, chilli, turmeric, lemon rind and juice. Pour over the chicken and toss to coat. Cover and leave to marinate in the refrigerator for up to 8 hours.
4. To make the tabbouleh, put the bulgur wheat in a bowl. Pour over enough boiling water to cover. Put a plate over the bowl. Leave to soak for 20 minutes.
5. Whisk together the oil and lemon juice in a bowl. Add the red onion and leave to marinade for 10 minutes.
6. Drain the bulgur wheat and squeeze out any excess moisture in a clean tea towel. Add to the red onion with the mango, cucumber, herbs and season to taste with salt and pepper. Toss together.
7. Thread the chicken strips on to 8 wooden or metal skewers. Cook under a hot grill for 8 minutes. Turn and brush with the marinade, until the chicken is lightly browned and cooked through.
8. Spoon the tabbouleh on to individual plates. Arrange the chicken skewers on top and garnish with the sprigs of mint. Serve warm or cold.