Prep time: 20 minutes
Cooking time: 20 minutes
- baby gem lettuce leaves, for serving
- For the grilled chicken skewers:
- 400 g free-range mini chicken fillets
- olive oil, for rubbing
- sea salt and freshly ground black pepper
- For the bulgur-wheat pilau:
- 200 g bulgur wheat
- 1 small onion, finely chopped
- 2 T olive oil
- 1 clove garlic, crushed
- 1 t cumin
- 1 t salt
- 1 cup organic chicken stock
- freshly ground black pepper
- ½ cup finely chopped flat-leaf parsley
- For the hummus-yoghurt sauce, mix together:
- 200 g hummus
- ½ cup Greek yoghurt
To make the grilled chicken skewers:
- Soak 8 thin wooden skewers in water. Moisten the chicken with olive oil and season to taste.
- Thread the chicken fillets onto the skewers and grill over hot coals, turning around to cook all sides, until starting to catch but still moist.
To make the bulgur-wheat pilau:
- Soak the bulgur wheat a cup of boiling water for 10 minutes to soften.
- Meanwhile, fry the onion in the olive oil until translucent, then stir in the garlic and cumin.
- Add the soaked bulgur and salt, then pour in the stock and bring to a bubble.
- Reduce the heat and cover. Simmer gently for 15 minutes, or until the stock has been absorbed.
- Add a few twists of black pepper and stir in the chopped parsley. Fluff up with a fork and serve warm.
To serve: Arrange the grilled chicken skewers on a platter, alongside a bowl of the sauce, with lettuce leaves and lemon wedges at the ready. Serve the bulgur-wheat pilau on the side.
Leftovers? Toss together a salad of chicken and pilau, adding canned chickpeas for further dimension in flavour. Thin down any leftover sauce with more yoghurt and lemon juice to use as a dressing. Serve on lettuce leaves.
*Recipe by Phillippa Cheifitz, courtesy of Woolworths Taste.
Advertisement
