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Categories:
plain yogurt clove garlic ground cumin chicken thighs cucumber tomato red onion parsley tomato olive oil onion bulgur wheat tomato
Viewed: 65 - Published at: 8 years agoIngredients
- 1 cup plain yogurt
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 10 oz boneless skinless chicken thighs, cubed
- 1/2 small cucumber, thinly sliced
- 1 medium tomato, thinly sliced
- 1/4 None red onion, thinly sliced
- 2 tbsp fresh flat-leaf parsley leaves
- None None FOR THE TOMATO BULGUR PILAF
- 2 tsp olive oil
- 1 None onion, finely chopped
- 3/4 cup bulgur wheat
- 1 tbsp tomato paste
Method
- Combine yogurt and garlic in a shallow bowl. Reserve half the mixture. Stir cumin into remaining yogurt mixture. Add chicken, turning to coat in mixture. Cover; refrigerate for 30 mins.
- Meanwhile, for the pilaf, heat oil in a medium saucepan on medium-high heat. Add onion and cook, stirring, for 3 mins or until soft. Stir in bulgur wheat, 1 1/2 cups water and tomato paste. Bring to a boil. Reduce heat to low; simmer, covered, for 15 mins or until liquid is absorbed. Remove from heat. Let stand for 10 mins.
- Combine cucumber, tomato and red onion in a medium bowl for a cucumber salad.
- Thread chicken evenly onto 4 small skewers. Cook kebabs on a heated oiled grill pan (or on the grill) for 8 mins, turning occasionally, or until cooked through.
- Serve kebabs with cucumber salad, reserved garlic yogurt, tomato bulgur pilaf and parsley leaves.
