Feeds 1-2; Takes 30 min + bulgur cooking time; up to 8hr for chicken marinating time
Ingredients for Meyer Lemon Tabbouleh
- 3/4 cup bulgur
- 2 scallions, small dice
- 2 small cucumbers, cut in small chunks
- handful cherry tomatoes, quartered
- 1/3 tsp cumin or allspice
- 3 tbsp olive oil
- 2 tbsp meyer lemon juice
- 1 handful parsley, minced
- 1/2 black pepper
- Red peppercorns (optional for garnish)
- Salt to taste
Method for Meyer Lemon Tabbouleh
Start by heating 4 cups of water in a sauce pot and then add the bulgur once it boils. Remove from heat and let it sit for 45 min-1 hr. Drain well.
Once it’s drained, add bulgur cucumbers, scallions, tomatoes and parsley to a large bowl. Mix well and add olive oil, lemon juice, cumin, and pepper. Add salt to your taste and refrigerate. *This will make a lot of tabbouleh.
Ingredients for Chicken Kebabs
- 4 chicken breasts, cubed
- 3 lemons (juice & zest of 2, the 3rd one sliced in rounds)
- 1 tbsp garlic powder
- 1 large red onion, cut in chunks
- Olive oil, salt
Method
Marinate your chicken with juice and zest of 2 lemons, garlic powder, 2 tbsp EVOO and salt. Leave in fridge up to 8 hrs.
When ready to cook, light your grill to high heat and then turn down to medium.
Skewer chicken, onion and lemon slices.
Grill until chicken is juicy and cooked to 165F ~ 5-6 min depending on thickness.
Serve immediately with tabbouleh and lemon wedges, parsley and red peppercorn.
We love eating fresh in the summer. Here are some more healthy, light and delicious options for you:
- Grilled Halibut with Hatch Chili Butter
- Sweet Citrus Chicken Bowl with Poblano Rice
- Chicken Salsa Tortas
- Cuban Spiced Tostones Burgers
- Grilled Nectarine and Prosciutto Salad
- Steak Tacos with Raspberry Salsa
