(from Chatelaine)
Okay, now we're talking - now THIS, I would make again and again - a total hit! I made a few slight alterations, also I marinated the mixture for 2 days - resulting in very moist, tender and highly flavoured chicken, and the bulger side dish was a perfect accompaniment - highly recommended!
8- 10” wooden skewers
1 cup bulgur
1/4 cup lemon juice
1/4 cup olive oil
2 tsp garlic powder (I never use the dried, used fresh!)
1 1/2 tsp dried oregano leaves
3/4 tsp salt
3 skinless, boneless chicken breasts
1 small red onion, cut into chunks
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
Also added a bunch of lemon basil - yum
Soak skewers in water for 20 min. Cook bulgur as per instructions.
Stir lemon juice w/ 2 tbsp oil (I used all), garlic powder (fresh!), oregano and ½ tsp salt in a large bowl. Cut chicken into 1” pieces. Add to bowl and coat well. I also added some parsley to this. (marinate!)
Preheat barbecue to medium. Thread chicken onto skewers with onion chunks, leaving space between pieces (I didn’t do this). Oil grill and barbecue skewers, lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 -10 min.
Stir remaining (additional!) 2 tbsp oil and 1/4 tsp salt into bulgur along with dill and parsley and whatever other herbs you like. Devour!
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