Dinner · Lebanese · 25 min
Lebanese Shish Taouk Platter with Garlic Toum and Bulgur Pilaf
- Calories
- 887
- Protein
- 48g
- Carbs
- 97g
- Fat
- 38g
Ingredients
- 141.7 g chicken thigh
- 1.72 tbsp whole milk Greek yogurt
- 0.86 tbsp lemon juice
- 0.8667 tsp ground sumac
- 96.2 g bulgur wheat
- 0.8588 cup water
- 0.4333 tsp salt
- 0.86 tbsp garlic toum
- 12 g tahini
- 1.7333 clove garlic
- 130.5 g grape tomatoes
- 130.5 g cucumber
- 43.8 g red onion
- 0.8571 tbsp extra-virgin olive oil
Method
- 01In a bowl, combine the yogurt, minced garlic, half of the lemon juice, 0.5 tsp sumac, and 0.25 tsp salt. Add the chicken cubes, mix to coat, and marinate in the refrigerator for at least 30 minutes.
- 02In a small saucepan, bring water and 0.25 tsp salt to a boil. Add rinsed bulgur, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- 03Thread marinated chicken onto skewers. Heat a grill pan or outdoor grill over medium-high heat.
- 04Grill chicken skewers for 10-12 minutes, turning occasionally, until golden-charred and cooked through to an internal temperature of 165°F (74°C).
- 05In a bowl, toss grape tomatoes, cucumber, red onion, extra-virgin olive oil, remaining lemon juice, and a pinch of salt to make the salad.
- 06Thin the tahini with 1 tsp warm water and a splash of lemon juice until smooth.
- 07Plate the bulgur pilaf, arrange chicken skewers alongside, spoon salad on the side, and serve with garlic toum and tahini sauce. Dust chicken with remaining sumac.
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