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Broad bean tabbouleh salad with tomato pesto and chicken skewers

Broad bean tabbouleh salad with tomato pesto and chicken skewers

By Sacla'Published on 18 April 2022This dish is great for a summer BBQs, as you can prepare the tabbouleh in advance and cook the chicken on the griddle.  This also gives the chicken a great additional bit of flavour. 
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Time and servings

1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time

Ingredients

  • 250 g of bulgar wheat
  • 1 tsp of zatar
  • 200 g of frozen broad beans
  • 5 tsp of olive oil
  • 1 lemon
  • 1 lime, juice only
  • 2 cloves of garlic, peeled and chopped
  • 45 g of fresh mint leaves, roughly chopped
  • 45 g of fresh parsley leaves, roughly chopped
  • 6 tsp of sacla' reduced fat tomato pesto
  • 10 g of pine nuts, roasted
  • 4 chicken thighs
  • 4 tomatoes
  • 6 spring onions, chopped

Method

  • Step 1

    Prepare the bulgur wheat according to pack instructions. Transfer to oven proof dish and allow to ‘dry off’.

  • Step 2

    Toast the zatar and put into a serving bowl.

  • Step 3

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

  • Step 4

    Mix 4 tsp olive oil, zest and juice of the lemon with the lime juice, garlic and pepper in a jar and shake well.

  • Step 5

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

  • Step 6

    Combine these ingredients in the serving bowl along with 4 tsp of the Pesto and pine nuts.

  • Step 7

    Cut the chicken thighs into bite size pieces.

  • Step 8

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

  • Step 9

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

  • Step 10

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