Yoghurt-Marinated Chicken Skewers with Tabbouleh

Ingredients

• 600 g chicken breast, cubed
• 150 g Greek yoghurt
• 1 lemon, 2 garlic cloves
• 1 tsp paprika, 1 tsp cumin
• 120 g bulgur
• 2 large bunches parsley, 1 bunch mint, finely chopped
• 250 g tomatoes, finely diced
• 4 tbsp olive oil, salt, pepper

Instructions

1. 1Mix yoghurt, half the lemon juice, garlic, spices and salt, and marinate the chicken 30 minutes or overnight.
2. 2Soak the bulgur in 240 ml boiling water for 12 minutes, then cool.
3. 3Mix bulgur with herbs, tomato, olive oil and the remaining lemon juice. Season.
4. 4Thread the chicken onto skewers and grill or pan-fry 10–12 minutes, turning, until cooked through.
5. 5Serve the skewers on the tabbouleh.

Simple swaps

• Halloumi or firm tofu can be marinated the same way.
• Use quinoa for a gluten-free tabbouleh.

Why it fits your focus

Chicken and yoghurt are protein sources, and the herb-rich tabbouleh adds a large variety of plant foods, fibre and vitamin C.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.