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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

My Little Hong Kong Kitchen