Chicken Kabob with Tabbouleh

Chicken Ingredients

• 2  skinless, boneless chicken breast halves (about 4 ounces each), cut into 1-inch cubes
• 1 teaspoon(s) dried oregano
• .5 teaspoon(s) dried sage
• 1  red chili pepper, crushed (optional)
• 1  onion, quartered
• 1  tomato, quartered
• 1  bell pepper, seeded, stemmed, quartered
• 4  button mushrooms

Tabbouleh Ingredients

• .75 cup(s) bulgur wheat
• 1.5 cup(s) boiled water
• 1  tomato, chopped
• 1 bunch(es) green onions, chopped
• 1 large bunch parsely, finely chopped
• 1 small bunch fresh mint leaves, finely chopped
• 2 tablespoon(s) lemon juice
• 1 tablespoon(s) olive oil
• Salt and freshly ground black pepper (optional)

---

Directions

1. For chicken, prepare grill.
2. Toss chicken with oregano, sage, and, if desired, chili pepper.
3. Alternately thread chicken, onion, tomato, bell pepper, and mushrooms onto metal skewers.
4. Cook on covered grill 3 to 4 minutes per side or until chicken is cooked through and vegetables are tender.
5. Meanwhile, for tabbouleh, place bulgur wheat in medium bowl; add boiling water and mix well.
6. Let stand until all water is absorbed, about 30 minutes. (Pour off any excess water.)
7. Add remaining ingredients except salt and pepper; mix well.
8. Season with salt and pepper, if desired.
9. Serve tabbouleh with grilled chicken and vegetables.

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!