Photo of Harissa chicken skewers & bulgar wheat salad by WW

Harissa chicken skewers & bulgar wheat salad

Points® value
Total Time
25 min
10 min
15 min
These healthier kebabs are served with a fresh-tasting bulgur wheat salad, flavoured with toasted cumin.


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


1 medium, thickly sliced

Red pepper

1 medium, cut into chunks


1 medium, cut into wedges to serve

Bulgur wheat, dry

175 g

Carrots, raw

1 medium, peeled and grated


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


  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.