Serves: 4
Prep time: 60 mins
Cooking time: 15 mins
Ingredients:
Chicken:
- 4 large chicken breasts
- 250mL Greek yoghurt
- 3 large garlic cloves
- 1 bird's-eye chilli
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- ¼ tsp cinnamon
Tabbouleh:
- 1 cup bulgar wheat
- 3 handfuls chopped coriander
- 1 handful chopped mint
- 4 spring onions, chopped
- 100g cherry tomatoes, chopped
- 2 lemons (zest and juice)
- 3 tbsp olive oil
Hummus:
- 1 tin (about 400g) chickpeas, drained and rinsed
- ½ cup tahini
- 2 lemons (zest and juice)
- 3 large garlic cloves, chopped
Method:
- Soak the bulgar wheat in 1 ¼ cups boiling water for 1 hour. Once softened, squeeze out the excess water, place in a bowl and set aside.
- Make the marinade for the chicken by placing the garlic in a pestle and mortar along with a pinch of salt and grinding to a paste. Add the chilli and grind into the garlic. Add the rest of the spices and combine with the oil to make a thick paste. Add this to the yoghurt and mix through. Chop the chicken into bite-sized cubes and toss them through the marinade.
- Soak some wooden skewers in water for 20 minutes to prevent burning under the grill. Once soaked, thread the chicken onto each skewer (making 8 skewers). Place under the grill for 10–12 minutes, turning occasionally, until charred and cooked through.
- To make the tabbouleh, add the chopped herbs, spring onions, tomatoes and lemon zest and juice to the soaked bulgar wheat. Add a big pinch of salt and black pepper and dress with the olive oil.
- To make the hummus, pulse the tahini, lemon juice and zest and 2 tbsp cold water for a minute or two in a food processor until light, white and creamy. Add the chopped garlic and continue to pulse until smooth. Gradually add the rinsed chickpeas and pulse until you achieve a soft, creamy hummus.
