Chicken skewers with tabbouleh

SERVES 4

• 6 boneless chicken thighs, each cut into 3 • 200g bulgur wheat (50g per person) • Tabbouleh (see yesterday’s pullout) • Wood skewers, soaked in water for 20 mins • Mixed green salad leaves Olive oil dressing (3 parts olive oil to 1 part lemon juice, and salt and pepper, shaken in jar)

FOR THE MARINADE

• 2 tbsp full-fat Greek yoghurt • 2 tsp harissa paste • Dash of lemon juice • Pinch of salt and pepper

FOR THE TZATZIKI

• 3 tbsp full-fat Greek yoghurt

PLACE the chicken strips in a bowl with the marinade ingredients and stir to coat well. Cover the bowl with clingfilm and put it in the fridge for at least 30 minutes or overnight – the longer you leave it, the more tender and flavourful the chicken will be. Meanwhile, make the tzatziki by combining all of the ingredients in a bowl, then place in the fridge until serving. Add t boiling water. Bring to the boil, then cover and simmer for 15 minutes or until most of