Tangy Mediterranean Hot Kabob

By Sandra B – Toronto, ON
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Tangy Mediterranean Hot Kabob
  • Prep Time: 90
  • Total Time: 110
  • Servings: 8
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About this Recipe

These tangy BBQ'd chicken kabobs make a delicious and healthy hand-held meal, served with salad in hot dog buns.

Ingredients

1 Pkg Maple Leaf Prime Naturally Portions, cut into bite sized chunks - about 5-7 chunks per piece.
2 cloves of garlic, crushed
1 tbsp olive oil
2 tbsp fresh lemon juice
salt and pepper to taste
8 whole wheat hot dog buns
8 bamboo skewers
.25 cup fresh lemon juice
.25 cup extra virgin olive oil
.25 tsp black pepper - freshly ground is best
.5 tsp salt
.25 cup cracked bulgur wheat
.15 cup finely diced red onion
140 g parsley - flat or curley
100 g diced english cucumber
200 g diced fresh tomato
1 large clove of garlic
.25 tsp fine sea salt (or add more to taste)
.25 cup well stirred sesame paste or butter (called tahini)
.25 can fresh lemon juice
.12 cup fresh water
.12 cup olive oil

Directions

Tahini Sauce

1.
Mince the garlic, then mash it into a paste with sea salt.
2.
Mix together garlic paste and the remaining ingredients until well combined.
Ideally, let the ingredients blend overnight, in the fridge.

Tabouli Salad

1.
Blend the lemon juice, olive oil, black pepper and salt.
Add the bulgur wheat to soak in the mixture for half an hour or more.

2.
Wash the parsley and dry it thoroughly.
Remove the larger stems. Finely mince the parsley bit by bit until it's all finely chopped.
3.
Mix together the parsley, cucumbers, onion and tomatoes in a ceramic or glass bowl.
4.
Add the bulgur and lemon juice mixture.
Optional, add a teaspoon of crushed dried mint.
5.
Stir and serve fresh.
Refrigerate covered, if serving later.


Kabobs

1.
Mix together the crushed garlic, olive oil, lemon juice, salt and pepper in a ceramic or glass bowl.
2.
Add the raw chicken cubes and coat thoroughly. Set in the fridge to marinate for about an hour.
3.
Heat the BBQ to a medium high temperature and close the lid to conserve the heat.
4.
Place the evenly divided raw chicken on the bambool skewers.
5.
Place the chicken on the skewers on the hot BBQ for about 10 - 15 minutes (depending on the size of your cubes). Turn every few minutes to ensure even cooking.
Grill until opaque white and still juicy.
Prevent burning with a fine water sprayer filled with fresh water.
6.
Place one hot cooked kabob on each bun.
7.
Spoon tabbouli to the side of the hot chicken. Drizzle some tahini sauce on top of the chicken and some on the salad. Serve immediately.


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