Grilled Chicken Kebabs
20m prep 6m cook 20m ready
Grilled chicken skewers marinated in harissa and honey, served over bulgur and chickpeas with fresh parsley.
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 47.1 mg
- Iron: 2.16 mg
- Magnesium: 62.7 mg
- Phosphorus: 358 mg
- Potassium: 638 mg
- Zinc: 1.54 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup quick-cooking bulgur
- 1/4 cup harissa
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1/2 tsp salt
Prepare
- 1 1/4 lb boneless, skinless chicken breasts, thinly sliced
- Rinse 1 chickpeas
- 3/4 cup fresh parsley, finely chopped
Let's Cook
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Step 1.
Cook the bulgur according to package directions. While the bulgur cooks, in a large bowl, whisk together harissa, olive oil, and honey. Set half of this harissa mixture aside for serving.
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Step 2.
Heat the grill to medium-high. Add the sliced chicken breasts to the remaining harissa mixture in the bowl and toss to coat evenly. Thread the chicken onto skewers.
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Step 3.
Grill the chicken skewers for about 6 minutes, turning once, until cooked through and no longer pink in the center.
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Step 4.
While the chicken grills, in a separate bowl, toss the cooked bulgur with chickpeas, chopped parsley, and salt.
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Step 5.
Serve the grilled chicken skewers on top of the bulgur-chickpea mixture, and drizzle with the reserved harissa sauce.
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