Tebouleh & Chicken Kabobs

Ingredients:

  • 6 Tbsp Olive Oil, separated

  • 1/3 Cup Lemon Juice

  • 1/4 Cup Fine Bulgur

  • 2 Bunches Parsley, Chopped

  • 1 Medium Tomato, Chopped

  • 2 Green Onions, Chopped

  • 1/4 Cup Fresh Mint, Chopped

  • 2 lbs Raw Chicken Breast

  • 2 tsp All-Spice

  • 1 Cup Rice

  • 1 Tbsp Chicken Bouillon Powder

  • 10oz Tzatziki Sauce

  • Salt & Pepper

Directions:

  1. In a small pot, add 1 Tbsp of olive oil to 1 cup of rice. Saute rice for 1-2 minutes on medium heat.

  2. Add salt, pepper, 1 Tbsp bouillon powder, and 2 cups of water. Bring to a boil, then simmer for 15 minutes with the lid on. Set aside.

  3. Cube chicken into small pieces. Toss with 1 Tbsp olive oil, all-spice, salt & pepper. Skewer the chicken and place onto a pre-heated grill. Cook until no longer pink.

  4. Rinse bulgur with water and put into a medium bowl. Add 4 Tbsp olive oil, lemon juice, parsley, tomatoes, green onions, mint, salt and pepper.

  5. Toss together. Set aide.

  6. In 5 containers, evenly distribute the rice, tebouleh, chicken and taziki sauce.

Nutrition Information: Makes 5 servings, 470 cal, 21g fat, 37g carbs, 35g protein

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