Chicken skewers with roast tomatoes and bulgur wheat

A Mediterranean dish bulked up with fibre-boosting bulgur wheat.

Less than 1 hour

Serves 4 


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  • 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 
  • 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 



  • 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) 



  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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