Chicken Shish Kebab with Tabbouleh salad

Tabbouleh Salad:

1/4 cup Lemon juice

1/4 cup Olive oil

1/4 tsp Black pepper powder

Salt  to taste

1/4 cup bulgur

1/2  onion finely chopped

1 bunch Parsley

1 bunch Coriander leaves

1/2 bunch Mint leaves

2 cucumbers finely chopped

2 Tomatoes finely chopped


Mix lemon juice, olive oil, black pepper and salt together in a bowl, then add the bulgur. Let this soak for one hour.

Wash the parsley, coriander leavesand mint leaves and then dry with paper towels. Remove all the stems,and slice them as thinly as possible.

Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together.

Tabouleh salad is ready to serve.
Chicken Shish Kebab:


250 gm boneless chicken cut in cubes
1  juice of lemon

15 cloves of garlic, crushed
6 table spoons of plain yogurt

6 table spoons of olive oil

2  tsp vinegar

2 tsp black pepper powder

1 tsp dry oregano

1 tsp paprika

Salt to taste

1 tsp tomato paste


Marinate chicken with all the ingredients  for at least 6 hours in fridge.

Skewer the chicken on bamboo sticks and grill on medium heat for 12-18 minutes or untill cooked.

Or you can air fry ther chicken at 180 deg C for 8-10 minutes.

Serve hot with salad and pita bread.


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