Tabbouleh (Arabic: تبولة‎‎ taboūleh; also tabouleh or tab(b)ouli) is a Levantine vegetarian dish (sometimes considered a salad) made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt.


Chicken skewers with tabbouleh

  • 2 skewers chicken thighs (marinated)

For the tabbouleh

  • 30 g bulgar wheat
  • 2 tomatoes (chopped)
  • 1 small cucumber (chopped)
  • 4 spring onions (finely sliced)
  • 4 bunches parsley (trimmed and finely chopped)
  • 2 bunches mint (leaves picked and shred finely)
  • 3 tbsps lemon juice
  • 3 tbsps olive oil
  • sea salt and ground black pepper (to taste)

For the chicken

  1. You can either make your chicken skewers in the oven, cook them on a skilled over medium-high heat or bake them in the oven.    

  2. For the oven;  preheat your oven to 200C.  Arrange skewers on a baking sheet and cook the skewers for 30-40 minutes, turning every 10 minutes.  

  3. For the BBQ;  turn all grill burners to high, close the lid and heat for 15 minutes.  Leave primary burner on, but turn off the other burners.  Grill the chicken over the primary burner with lid closed, for 30-40 minutes, turning every 10 minutes until browned and slightly charred.  Remove skewers from grill and let rest for 5 minutes. 

For the tabbouleh

  1. Cook the bulgur in salted water over medium heat for 10 minutes. Drain well and set aside to cool slightly.  

  2. Place the bulgur wheat, chopped vegetables and herbs in a mixing bowl and mix gently.  Drizzle with lemon juice and olive oil; season to taste.  For the best results, cover and refrigerate until your chicken is done.  Transfer to a serving plate and serve with your chicken skewers.  

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