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
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.