Lemony chicken souvlaki with herbed bulgur pilaf

Prep 15 min
Plus Cooking time: 10 minutes
Makes 4 Servings



10-in. wooden skewers
1 cup
1/4 cup
1/4 cup
olive oil
1 1/2 tsp
3/4 tsp
skinless, boneless chicken breasts
small red onion, cut into chunks
1/2 cup
chopped fresh dill
1/2 cup
chopped fresh parsley


  • Soak skewers in water for 20 min. Pour bulgur into a medium bowl and cover with 2 cups boiling water. Let stand, covered, until bulgur is tender, 15 to 25 min. Drain well. Stir lemon juice with 2 tbsp oil, garlic powder, oregano and 1/2 tsp salt in a large bowl. Cut chicken into 1-in. pieces. Add to bowl and coat well.
  • Preheat barbecue to medium. Thread chicken onto skewers with onion chunks, leaving space between pieces. Oil grill and barbecue skewers, lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 to 10 min.
  • Stir remaining 2 tbsp oil and 1/4 tsp salt into bulgur along with dill and parsley. Serve on a lettuce leaf, if desired.


Calories 369, Protein 28 g, Carbohydrates 33 g, Fat 15 g, Fibre 5 g, Sodium 446 mg.
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