2 tbsp balsamic vinegar
2 tbsp olive oil
grated zest and juice of 1 lemon
4 boneless, skinless chicken breasts, cut into chunks
lime wedges to serve
For the tabbouleh
75g/3oz/½ cup bulgur wheat
½ cucumber, diced
4 plum tomatoes, diced
1 small red onion, finely chopped
small bunch each chopped fresh mint and parsley
4 tbsp olive oil
juice of 1 lemon
salt and ground black pepper
1 In a large bowl, whisk together the balsamic vinegar, oil and lemon zest and juice. Stir in the chicken, then cover and chill in the refrigerator for at least 2 hours.
2 To make the tabbouleh, put the bulgur wheat in a bowl and pour double its volume of boiling water over. Set aside to soak for 15 minutes. Drain the bulgur wheat, squeeze out any excess liquid and return to the bowl.
3 Stir in the cucumber, tomatoes, red onion and herbs. Season with salt and pepper. Mix together the oil and lemon juice in a small bowl and stir gently into the bulgur wheat. Cover the bowl and chill in the refrigerator.
4 Meanwhile, preheat the barbecue, grill (broiler) or griddle. Soak eight wooden skewers in water for 20 minutes.
5 Remove the chicken from the marinade and thread on to the skewers. Cook for 10–12 minutes, turning occasionally, until cooked through and browned all over.
6 Serve the brochettes with the tabbouleh and lime wedges.
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