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Tomato Pesto Chicken Skewers with Broad Bean Tabbouleh

This tasty recipe puts an Italian spin on Middle Eastern cuisine. Marinate chicken thighs in tangy Sacla' Sun-Dried Tomato Pesto, before griddling and serving with a herby tabbouleh packed with mint, parsley and spring onions.

Prep Time

30.0

Cook Time

15.0

Serves

4.0

Ingredients

25g bulgur wheat
1 tsp. zatar
200g frozen broad beans
4 tsp. extra virgin olive oil
1 lemon
Juice of 1 lime
2 cloves garlic, peeled and chopped
Black pepper to taste
4 tomatoes
6 spring onions, chopped
45g fresh mint leaves, roughly chopped
45g fresh parsley leaves, roughly chopped
6 tsp. Sacla’ Sun-Dried Tomato Pesto
10g pine nuts, roasted
4 chicken thighs
1 tsp. olive oil
Olive oil spray

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How to make the recipe

Step 1

Prepare the bulgur wheat according to pack instructions. Transfer to oven proof dish and allow to ‚Äòdry off‚Äô

Step 3

Toast the zatar and put into a serving bowl

Step 5

Blanch the broad beans in boiling water for 2 minutes, then drain

Step 7

Mix the olive oil, zest and juice of the lemon with the lime juice, garlic and pepper in a jar and shake well

Step 9

Chop the tomatoes and add the spring onions and all the herbs

Step 11

Combine these ingredients in the serving bowl along with the Pesto and pine nuts

Step 13

Cut the chicken thighs into bite size pieces

Step 15

Mix the olive oil and Pesto and stir in with the chicken pieces. Marinate for half an hour

Step 17

Thread chicken onto four wooden skewers, previously soaked for 15 minutes in cold water

Step 19

Spray a hot griddle with olive oil and cook the skewers, turning regularly for 8 ‚Äì 10 minutes. Serve chicken skewers laid on top of the tabbouleh