Chicken Kabob with Tabbouleh (or Brown Rice)
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: You on a Diet
| Chicken Ingredients: | |
| 2 | skinless, boneless chicken breast halves, (about 4 ounces each), cut into 1-inch cubes |
| 1 teaspoon | dried oregano |
| 1/2 teaspoon | dried sage |
| 1 crushed red chile pepper (optional) | |
| 1 | onion, quartered |
| 1 | tomato, quartered |
| 1 | zucchini, sliced in thick pieces |
| Tabbouleh Ingredients: | |
| 3/4 cup | bulgur wheat |
| 1 1/2 cups | boiling water |
| 1 | chopped tomato |
| 1 bunch | green onions, chopped |
| 1 large bunch | parsley, finely chopped |
| 1 small bunch | fresh mint leaves, finely chopped |
| 2 tablespoons | lemon juice |
| 1 tablespoon | olive oil |
Salt and freshly ground black pepper (optional)
For chicken, prepare grill. Toss chicken with oregano, sage, and, if desired, chile pepper. Alternately thread chicken and vegetables onto metal skewers. Cook on covered grill 3 to 4 minutes per side or until chicken is cooked through and vegetables are tender. Meanwhile, for tabbouleh, place bulgur in medium bowl; add boiling water and mix well. Let stand until all water is absorbed, about 30 minutes. (Pour off any excess water.) Add remaining ingredients except salt and pepper; mix well. Season with salt and pepper, if desired. Serve tabbouleh with grilled chicken and vegetables.
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