Pomegranate chicken kebabs with bulgur wheat salad
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sweet, sticky and sharp, pomegranate molasses makes an ideal marinade for chicken kebabs. Adding fresh pomegranate seeds too gives a lovely colour pop, plus oodles of vitamins
Ingredients
Bulgur wheat, dry
250 g
Chicken breast, skinless, raw
460 g, diced
Calorie controlled cooking spray
4 spray(s)
Ground Cumin
1 teaspoon(s), level
Paprika
1 teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Aubergine
1 medium, cubed
Pomegranate Molasses
2 tablespoon(s)
Dried Apricots
25 g, chopped
Almonds
25 g, flaked
Pomegranate
150 g
Mint, Fresh
1 tablespoon(s), chopped
Instructions
1
Cook the bulgur wheat according to pack instructions and set aside. Soak 8 wooden skewers in water for 30 minutes so they don’t burn when grilled.
2
Put the chicken in a bowl, mist with cooking spray and toss in the spices. Thread onto the skewers, alternating with the aubergine.
3
Preheat the grill to high. Mix the molasses with 1 tbsp water and brush over the kebabs. Grill for 8-10 minutes, turning regularly and basting with any remaining glaze until the chicken is cooked through and the aubergine soft.
4
Combine the cooked bulgur wheat with the apricots, almonds and pomegranate. Transfer to a serving platter, top with the kebabs and serve garnished with the mint.
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