Chicken kebab skewers with jewelled bulgur wheat salad

30 minutes


Yoghurt marinade

  • 500g of boneless skinless free-range chicken thigh
  • 250g of plain yoghurt
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/8 tsp cinnamon
  • 1 lemon, zested and juiced
  • 4 garlic cloves, crushed
  • 2 tsp flaky sea salt
  • 1/2 tsp ground white pepper

Jewelled bulgur wheat salad

  • olive oil, for cooking
  • 200g of bulgur wheat
  • 1/2 lemon, zested
  • 50g of dried barberries, or dried cranberries
  • 50g of dried apricots, chopped
  • 1 medium onion, sliced
  • 2 tbsp of pomegranate seeds
  • 50g of shelled pistachios, toasted
  • 1 handful of flat-leaf parsley leaves, roughly chopped
  • 2 tbsp of fresh mint leaves
  • 2 tbsp of coriander leaves
  • sea salt


Combine all the ingredients for the yoghurt marinade (apart from the chicken) in a large bowl and stir together. Add the chicken and massage the marinade in with your hands, then leave to marinate in the fridge for at least 8 hours (or ideally overnight). We like to marinade everything in a resealable plastic bag, but you can simply cover the bowl with a sheet of clingfilm if preferred
The next day, prepare the bulgur wheat salad. Put a large frying pan over a medium heat and add a splash of olive oil. Sauté the bulgur wheat for a few minutes until it turns brown and nutty, then add 200ml of water to the pan along with a good pinch of salt. Bring to the boil, then add the dried barberries and apricots. Cover with a lid and remove from the heat. Set aside for 10 minutes, by which time the bulgur wheat should have absorbed the water and become tender
Meanwhile, add a few tablespoons of olive oil to a frying pan over a high heat. Add the sliced onion and cooked until crispy and golden (about 10 minutes), then drain on kitchen paper
Toss the bulgur wheat and dried fruit mixture with the lemon zest, pomegranate seeds, pistachios and chopped parsley, and keep warm in the pan until ready to serve
Preheat a grill to the highest setting. Take the chicken out of the marinade and thread onto skewers. Place on a grill pan under the grill and cook for about 5 minutes either side – you want the yoghurt to char and blister slightly, but keep an eye on it and don't let it burn too much. Ensure the chicken is thoroughly cooked by cutting one of the pieces in half and ensuring the juices run clear
Place the warm bulgur wheat salad on a serving platter and top with the crispy onions, then finish with the chicken skewers and the mint and coriander leaves