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Spicy Chicken Skewers with Mango Tabbouleh Recipe

Spicy Chicken Skewers with Mango Tabbouleh Recipe - 4 servings


400 g chicken breast fillet

200 ml natural low fat yogurt

1 garlic clove, peeled and crushed

1 small red chili, deseeded and finely chopped

1/2 teaspoon ground tumeric

Finely grated rind and juice of 1/2 lemon

Sprigs of fresh mint, to garnish


For the mango tabbouleh:

175 g bulgur wheat

1 teaspoon olive oil

Juice of 1/2 lemon

1/2 red onion, finely chopped

1 ripe mango, halved, stoned, peeled and chopped

1/4 cucumber, finely diced

2 tablespoons freshly chopped parsley

2 tablespoons freshly shredded mint

Salt and finely ground black pepper


If using wooden, skewers, pre-soak them in cold water for at least 30 minutes. (This stops from burning during grilling). Cut the chicken into 5 x 1 cm and place in a shallow dish. Mix together the yogurt, garlic, chili, turmeric, lemon rind and juice. Pour over the chicken and toss to coat. Cover and leave to marinate in the refrigerator for up to 8 hours. To make the tabbouleh, put the bulgur wheat in a bowl. Pour over enough boiling water to cover. Put a plate over the bowl. Leave to soak for 20 minutes. Whisk together the oil and lemon juice in a bowl. Add the red onion and leave to marinade for 10 minutes. Drain the bulgur wheat and squeeze out any excess moisture in a clean tea towel. Add to the red onion with the mango, cucumber, herbs and season  to taste with salt and pepper. Toss together. Thread the chicken strips on to eight wooden or metal skewers. Cook under a hot grill for 8 minutes. Turn and brush with the marinade, until the chicken is lightly browned and cooked through. Spoon the tabbouleh on to individual plates. Arrange the chicken skewers on top and garnish with the sprigs of mint. Serve warm or cold.

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