Harissa chicken skewers & bulgar wheat salad
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These healthier kebabs are served with a fresh-tasting bulgur wheat salad, flavoured with toasted cumin.
Ingredients
Cumin seeds
1 teaspoon(s), level, toasted
0% fat natural Greek yogurt
80 g
Harissa paste
2 tablespoon(s)
Chicken breast, skinless, raw
400 g, diced
Courgette
1 medium, thickly sliced
Red pepper
1 medium, cut into chunks
Lemon
1 medium, cut into wedges to serve
Bulgur wheat, dry
175 g
Carrots, raw
1 medium, peeled and grated
Tomato
3 large, deseeded and diced
Red onion
1 small, finely sliced
Peas, fresh or frozen
150 g, blanched
Parsley, fresh
20 sprig(s), fresh, chopped
Pine nuts
40 g, toasted
Instructions
1
If using bamboo skewers, put them in a bowl of water to soak for at least 10 minutes.
2
Heat the grill to high. Place the harissa and yogurt in a bowl with the chicken, then season and mix well. Thread onto skewers with the courgette and pepper and cook under the grill for 10 minutes, turning every few minutes, until cooked through.
3
Meanwhile, cook the bulgar wheat in boiling water for 8 minutes, then drain and cool under cold running water. Stir together with the carrot, tomatoes, onion, peas, parsley, pine nuts and crushed cumin seeds. Season and serve with the skewers, a dollop of low-fat yogurt and the lemon wedges on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.