Grilled Chicken Kebabs
- 20m Prep Time
- 6m Cook Time
- 20m Ready In
Grilled chicken skewers marinated in harissa and honey, served over bulgur and chickpeas with fresh parsley.
Ingredients
- 237 ml quick-cooking bulgur
- 59.1 ml harissa
- 29.6 ml extra virgin olive oil
- 29.6 ml honey
- 567 g boneless, skinless chicken breasts thinly sliced
- 1 chickpeas rinsed
- 177 ml fresh parsley finely chopped
- 2.46 ml salt
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.
- 237 ml quick-cooking bulgur
- 59.1 ml harissa
- 29.6 ml extra virgin olive oil
- 29.6 ml honey
- 2.46 ml salt
Prepare
- 567 g boneless, skinless chicken breasts, thinly sliced
- Rinse 1 chickpeas
- 177 ml 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.