Crunchy Chicken & Bread Skew­ers with Tabouli

SERVES 4 PREP 25 min­utes + 15 min­utes to mar­i­nate + 15 min­utes to stand COOK 5 min­utes COST $3.50 a serve

Recipes+ - - Contents -

4 chicken thigh fil­lets, coarsely chopped 1 ta­ble­spoon za’atar sea­son­ing

1/3 cup burghul

1 cup boil­ing wa­ter

1 Le­banese cu­cum­ber, diced

2 toma­toes, finely chopped

2 cups finely chopped flat-leaf pars­ley 1 red onion, finely chopped

1/3 cup lemon juice

2 ta­ble­spoons olive oil

100g Turk­ish pide bread,

cut into 2cm cubes

8 bam­boo skew­ers, soaked Lemon wedges, to serve


Com­bine chicken with za’atar in a bowl. Cover with plas­tic food wrap; chill for 15 min­utes to mar­i­nate.


Mean­while, to make tabouli, place burghul in a large heat­proof bowl. Cover with the boil­ing wa­ter; stand for 15 min­utes or un­til ten­der and liq­uid has been ab­sorbed. Add cu­cum­ber, tomato, pars­ley, onion, juice and oil; mix well.


Heat a char-grill pan over mod­er­ate heat. Thread chicken and bread onto pre­pared skew­ers. Add to grill; cook and turn for 5 min­utes or un­til chicken is browned and cooked.


Serve the skew­ers with tabouli and lemon wedges.

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