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Harissa chicken skewers with burghul salad

Harissa chicken skewers with burghul salad

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Skinless chicken breast

400 g, fillets, cut into 3cm pieces

Harissa

2 tbs, paste

99% fat-free, plain or natural yoghurt, unsweetened

⅔ cup(s), (160 g)

Zucchini

1 medium, thickly sliced

Red capsicum

1 medium, cut into chunks

Burghul, dry

1 cup(s), (180 g)

Carrot(s)

1 medium, coarsely grated

Tomato(es)

3 medium, deseeded, finely chopped

Red onion

1 medium, finely chopped

Frozen green peas

1¼ cup(s), (150 g) , blanched

Fresh flat-leaf parsley

⅓ cup(s), finely chopped

Pine nuts

¼ cup(s), (40 g), toasted

Cumin seeds

1 tsp, toasted, lightly crushed

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat a chargrill or barbecue over high heat. Place chicken, harissa and yoghurt in a large bowl. Season with salt and pepper and toss well to coat chicken. Thread chicken, zucchini and capsicum, alternately, onto 4 skewers (see tip). Cook for 10 minutes, turning occasionally, or until chicken is cooked through.
  2. Meanwhile, cook burghul in a medium saucepan of boiling salted water for 8 minutes. Drain and cool under cold running water. Drain well. Transfer to a large bowl with carrot, tomato, onion, peas, parsley, nuts and cumin. Season with salt and pepper and toss to combine. Serve skewers and salad with a dollop of extra yoghurt and lemon wedges.

Notes

If using bamboo skewers, soak in cold water for 10 minutes before threading chicken. Burghul is par-boiled cracked wheat. It has a light nutty flavour and is sometimes also called bulgur.

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