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

CE the chicken strips in a bowl with the marinade ingredients and stir to coat then Cover the bowl with clingfilm and put 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 the bulgur wheat to a pan of 400ml boiling water. Bring to the boil, then cover and simmer for 15 minutes or until most of the water has been absorbed. Drain off any excess water and leave to stand for 10 minutes before fluffing up with a fork. Combine the bulgur wheat with the tabbouleh ingredients (minus the cauliflower rice) from yesterday’s recipe, and set aside. The tabbouleh could be prepared in advance and stored in the fridge. When you’re ready to cook the chicken, preheat the grill to medium. Thread the chicken strips onto the wooden skewers. Place the skewers under the grill and turn them every few minutes. Grill for about 15 minutes, until the chicken is nicely cooked. Serve the chicken on a plate with the tabbouleh, tzatziki and a green salad with the olive oil dressing.