Chicken skewers with roast tomatoes and bulgur wheat

Ingredients:

• 3 cups (750ml) bulgur wheat 
• Handful each fresh mint, parsley and coriander 
• Salt and milled pepper 
• Juice (60ml) of 1 lemon 

Grilled tomatoes: 

• 2 packets (250g each) cherry or rosa tomatoes 
• 1 red onion, cut into petals 
• 2 Tbsp (30ml) olive oil 
• 1 tsp (5ml) each cumin seeds and smoked paprika 
• 4 sprigs each thyme and oregano 
• 2 cloves garlic, thinly sliced 

Skewers: 

• 4 large (about 700g) PnP free-range chicken breast fillets 
• Glug olive or canola oil 
• ½ Tbsp (7ml) each smoked paprika, ground cumin and ground coriander 
• Juice (60ml) and grated peel of 1 lemon 
• 5 sprigs thyme, leaves picked 
• Salt and milled pepper 

• PnP double-cream plain yoghurt, for serving (optional) 

Method

1. Preheat oven to 200°C. 
2. Cook bulgur wheat according to packet instructions. 
3. Toss with herbs, seasoning and lemon juice in a serving bowl. Set aside. 
4. Toss grilled tomato ingredients together on a baking tray in a single layer (for even cooking). 
5. Roast for 15-18 minutes, then turn on oven grill and char for 7-10 minutes on high. 
6. Slice chicken breasts into thick strips and coat in oil, spices, lemon peel and juice, thyme and seasoning. 
7. Thread 2-3 chicken strips onto each skewer. 
8. Grill chicken skewers on a smoking-hot griddle pan for 8-12 minutes, charring well on all sides. 
9. Serve on herby bulgur wheat topped with grilled tomatoes, and yoghurt if you like. 

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