Chicken Skewers with Grilled Vegetables

Ingredients

• 6 oz (170 g) chicken breast
• 1/3 cup (90 g) plain Greek yogurt, 2%
• 1 garlic clove
• 3/4 tsp (2 g) oregano and smoked paprika
• 3 1/2 tsp (18 ml) lemon juice
• 1/3 cup (50 g) dry bulgur
• 1/2 (75 g) pepper
• 1/2 (100 g) courgette
• 1/2 (55 g) red onion
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• a pinch of fine sea salt

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Method

1. Cut the chicken into inch cubes and marinate them in half the yogurt with the garlic, spices, salt and the lemon juice for at least twenty minutes. Pour 2/3 cup (160 ml) boiling water over the bulgur, cover and leave it while the chicken marinates.
2. Cut the pepper, courgette and onion into inch pieces and thread them on their own skewers, the chicken on others — they cook at different speeds.
3. Brush the vegetables with the oil and grill on a very hot pan, 5–6 minutes a side for the chicken, to 74°C (165°F), and 4 for the vegetables. Fluff the bulgur with a fork and serve the skewers on it with the rest of the yogurt.