Chicken Shish & Tabbouleh
For 2 (for 4)
Red Onion: 1 (2)
Diced Chicken Thigh: 1 pack (2 packs)
Yoghurt: 1 pot (2 pots)
Cumin: 1 pod (2 pods)
Paprika: 1 pod (2 pods)
Chilli Flakes: 1 pod (2 pods)
Sugar: 1 sachet (1 sachet)
Parsley: 2 bunches (2 bunches)
Mint: 1 bunch (2 bunches)
Tomato: 1 (2)
Oregano: 1 pod (2 pod)
Crushed Garlic: 1 sachet (2 sachets)
Sumac: 1 pod (1 pods)
Lemon: 2 (3)
Bulgur Wheat: 1 bag (2 bags)
Cider Vinegar: 1 pod (2 pods)
Per serving: Energy (kcal) 406 Fat 10g of which saturates 4g Carbohydrates 38g of which sugars 15g Protein 41g Salt 0.32g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
While chopped, skewered meat has taken such diverse forms as Indian tikka, Indonesian satay and Japanese yakitori, it’s believed that the technique originated somewhere in Western Asia. In countries where wood-based fuel was scarce, cutting meat into smaller pieces and skewering them with the nearest sharp object was the fastest, most efficient way to grill. Eventually, sword-like skewers known as şiş (pronounced ‘shish’) were custom engineered for the task, and enjoying kebabs around the mangal (grill) became an important part of the culture not just of Turkey, but the entire Middle East.
Preparation time:For 2 - 40 minsFor 4 - 45 mins
Cooking time:For 2 - 45 minsFor 4 - 50 mins
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