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Chicken Kabob with Tabbouleh

  • 2servings
  • 397calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 skinless, boneless chicken breast halves (about 4 ounces each), cut into 1-inch cubes

  2. 1 teaspoon(s) dried oregano

  3. 1/2 teaspoon(s) dried sage

  4. 1 red chili pepper, crushed

  5. 1 onion, quartered

  6. 1 tomato, quartered

  7. 1 bell pepper, seeded, stemmed, quartered

  8. 4 button mushrooms

  9. 75 cup(s) bulgur wheat

  10. 1 1/2 cup(s) boiled water

  11. 1 tomato, chopped

  12. 1 bunch(es) green onions, chopped

  13. 1 large bunch parsely, finely chopped

  14. 1 small bunch fresh mint leaves, finely chopped

  15. 2 tablespoon(s) lemon juice

  16. 1 tablespoon(s) olive oil

  17. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For chicken, prepare grill.

  2. Toss chicken with oregano, sage, and, if desired, chili pepper.

  3. Alternately thread chicken, onion, tomato, bell pepper, and mushrooms onto metal skewers.

  4. Cook on covered grill 3 to 4 minutes per side or until chicken is cooked through and vegetables are tender.

  5. Meanwhile, for tabbouleh, place bulgur wheat in medium bowl; add boiling water and mix well.

  6. Let stand until all water is absorbed, about 30 minutes. (Pour off any excess water.)

  7. Add remaining ingredients except salt and pepper; mix well.

  8. Season with salt and pepper, if desired.

  9. Serve tabbouleh with grilled chicken and vegetables.

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