Spicy Chicken Skewers with Mango Tabbouleh Recipe
Ingredients
| 400 g / 14 oz chicken breast fillet | ||
| 200 ml / 7 fl oz natural low fat yogurt | ||
| Garlic | 1 Clove (5gm), crushed | |
| Red chilli | 1 Small, finely chopped | |
| Turmeric | 1/2 Teaspoon | |
| Finely grated rind and juice of 1/2 lemon | ||
| Sprigs of fresh mint, to garnish | ||
| 175 g / 6 oz bulgur wheat | ||
| Olive oil | 1 Teaspoon (MANGO TABBOULEH:) | |
| Juice of 1/2 lemon | ||
| Red onion | 1/2 , finely chopped (MANGO TABBOULEH:) | |
| 1 ripe mango, halved, stoned, peeled and chopped | ||
| 1/4 cucumber, finely diced | ||
| Chopped parsley | 2 Tablespoon (MANGO TABBOULEH:) | |
| Mint | 2 Tablespoon, shredded (MANGO TABBOULEH:) | |
| Salt and finely ground black pepper | ||
Directions
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.
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.
Chef
