Green goddess chicken skewers are marinated in a fresh, flavourful and healthy mixture of fresh herbs, natural yoghurt, and lemon juice. We’ve served our green goddess chicken skewers with a tabbouleh, a middle eastern salad made from fresh herbs, cucumber, tomatoes and bulgur. Its zesty and herby flavour pairs so well with the flavours in our green goddess marinade. Both the green goddess chicken skewers and our tabbouleh are the perfect dishes to serve at a summer barbeque to make a lighter alternative to the usual sausages and burgers.
- 4 skinless chicken breasts, cut into
- 1in cubes
- For the marinade
- 300g natural yogurt
- juice of ½ a lemon
- ½ bunch of each fresh parsley, mint and basil
- For the tabbouleh
- 80g bulgur wheat
- 1 large cucumber, finely diced
- 100g cherry tomatoes, quartered
- ½ bunch each parsley and mint, roughly chopped
- 2 spring onions, finely sliced
- Juice of a lemon
- 2tbsp olive oil
Put the marinade ingredients in a food processor and blitz to a vibrant green colour. Reserve 75ml to use as a dipping sauce. Dice the chicken into 1½in chunks and mix with the rest of the marinade. Cover with clingfilm and refrigerate for 30 mins or overnight.
In a bowl, cover the bulgur wheat with boiling water, then cover with clingfilm and leave for 10-15 minutes or until the liquid is absorbed and the grains are tender.
Mix together all the ingredients for the tabbouleh except the olive oil and lemon juice. Season with salt and pepper, then drizzle the lemon juice and oil over.
Thread the chicken onto kebab skewers, about 3-4 chunks per skewer, and bring a griddle, large frying pan or barbecue to a medium to high heat. Cook the chicken skewers for 10-15 minutes, turning regularly so they cook evenly on each side.
Remove from the heat and serve immediately with the tabbouleh on the side.