Chicken Kebabs

Ganesh's Chicken Kebabs with Tabouli & Tadka-Spiced Yoghurt Dressing

Overview

A flavour-packed trio: turmeric-marinated chicken skewers, fresh tabouli salad, and a yoghurt dressing infused with tempered spices. From Ganesh’s *Eat Well For Less? New Zealand*.

• Prep time: 40 mins
• Cook time: 25 mins
• Serves: 4

Ingredients

Chicken Kebabs

• 3 tbsp Greek yoghurt
• 1 tbsp lemon juice
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 1 tsp ground cumin
• 500g boneless chicken thigh, cut into 1.5cm pieces
• Salt and black pepper, to taste
• Wooden or metal skewers
• Canola oil

Tabouli Salad

• ½ cup bulgur
• 1 cup boiling water
• ½ cucumber, finely chopped
• 1 tomato, finely chopped
• ½ red onion, finely chopped
• ½ cup fresh parsley, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and black pepper, to taste

Tadka-Spiced Yoghurt Dressing

• 1 cup Greek yoghurt
• 1 tbsp canola oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 dried red chilli flakes (optional)
• Salt, to taste

Method

Chicken Kebabs

1. Soak skewers in water.
2. In a bowl, mix yoghurt, lemon juice, turmeric, cumin, paprika, salt, and pepper.
3. Add chicken pieces and coat well. Cover and refrigerate for 30 minutes.
4. Preheat oven to 200°C.
5. Thread chicken onto skewers. Fry in a pan with oil for 4–5 minutes per side until golden, or use an air fryer.

Tabouli Salad

1. Place bulgur in a bowl and pour boiling water over it. Cover and let sit for 20 minutes.
2. Fluff with a fork and cool.
3. Mix parsley, mint, tomato, cucumber, and onion in a bowl.
4. Add bulgur, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate.

Tadka-Spiced Yoghurt Dressing

1. Season yoghurt with salt and set aside.
2. Heat oil in a small pan. Add mustard seeds, cumin seeds, and chilli flakes.
3. Stir until seeds pop. Pour hot tadka into yoghurt and mix gently.

Notes

• Tadka adds a smoky, aromatic layer to the yoghurt—don’t skip it.
• Tabouli can be made ahead and chilled for better flavour.

Tags

<recipe>chicken</recipe>