Chicken shish with bulgur pilaf and garlic yoghurt

Turkish-style chicken skewers marinated in yoghurt, lemon and paprika, charred on the grill or barbecue and served on a buttery tomato bulgur pilaf. Great in summer, just as good under the grill in winter.

Ingredients

• 700 g Chicken thighs, boneless and skinless, cut into chunks
• 100 g Natural yoghurt
• 15 g Tomato purée
• 5 g Paprika
• 2 g Ground cumin
• 1 g Dried oregano
• 0.2 Garlic, 2 cloves, crushed
• 1 Lemons, juiced
• 20 ml Olive oil
• 4 g Salt
• 2 Peppers, cut into squares
• 1 Red onions, cut into wedges
• 20 g Butter
• 1 Onions, finely chopped
• 15 g Tomato purée
• 250 g Bulgur wheat
• 1 Chicken stock cubes
• 10 g Fresh parsley, chopped
• 200 g Greek yoghurt
• 0.1 Garlic, 1 clove, crushed
• 5 g Fresh mint, chopped
• 1 g Salt, a pinch

Method

1. Mix the yoghurt, tomato purée, paprika, cumin, oregano, garlic, lemon juice, olive oil and salt in a bowl. Stir in the chicken and leave to marinate (or up to a day in the fridge).
2. If using wooden skewers, soak them in water first. Thread the chicken onto skewers, alternating with pieces of pepper and red onion.
3. Melt the butter in a pan and soften the onion for 5 minutes. Stir in the tomato purée and bulgur for a minute, then add 500ml boiling water with the stock cube crumbled in. Cover and simmer gently, then take off the heat and leave covered for 10 minutes.
4. Stir the garlic, mint and salt into the yoghurt.
5. Cook under a hot grill or on the barbecue, turning every few minutes, until charred at the edges and cooked through with no pink inside.
6. Fluff the pilaf with a fork and stir in the parsley. Serve the skewers on top with the garlic yoghurt.