Lemony chicken souvlaki with herbed bulgur pilaf
3
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
John Cullen
Ingredients
8 10-in. wooden skewers
1 cup bulgur
1/4 cup lemon juice
1/4 cup olive oil
2 tsp garlic powder
1 1/2 tsp dried oregano leaves
3/4 tsp salt
3 skinless, boneless chicken breasts
1 small red onion, cut into chunks
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
Instructions
Soak skewers in water for 20 min. Pour bulgur into a medium bowl and cover with 2 cups boiling water. Let stand, covered, until bulgur is tender, 15 to 25 min. Drain well. Stir lemon juice with 2 tbsp oil, garlic powder, oregano and 1/2 tsp salt in a large bowl. Cut chicken into 1-in. pieces. Add to bowl and coat well.
Preheat barbecue to medium. Thread chicken onto skewers with onion chunks, leaving space between pieces. Oil grill and barbecue skewers, lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 to 10 min.
Stir remaining 2 tbsp oil and 1/4 tsp salt into bulgur along with dill and parsley. Serve on a lettuce leaf, if desired.
Nutrition (per serving)
Calories 369, Protein 28g, Carbohydrates 33g, Fat 15g, Fibre 5g, Sodium 446mg.
