Beetroot-Yoghurt Chicken Kebabs with Mixed Vegetable Bulgur Wheat Salad


I’ve not been all that well, and life being hectic hasn’t really helped. But oh well, I’ve got two holidays in the sun to look forward to; one with the family, the other with friends, so I’m trying not to complain too much. Once September rolls around, I’ll be living the easy life 😉

Until then, I’ve been pretty lazy, and this was kind of a clearing-out-the-fridge operation of a meal. I gotta say, I don’t think it looks all that bad considering the circumstances.


We got yoghurt-marinated chicken (spiced with cumin and beetroot powder), bulgur wheat with lots of cracked pepper and a drizzle of yuzu juice (because I couldn’t find the lime juice…), caramelised red and white onions, BBQ-ed cherry tomatoes, and shredded mangetout, with a side of turkish yoghurt, dusted with cayenne pepper.

This was such a hit with the parents, and with the kids too (dinner evening at our house), though I think the girls mainly liked it because they saw the chicken was pink…

I mean I thought it kind of looked like tubby custard at first, though I have to say it did improve after cooking, and the colour deepened….


Any set of veggies would work well; hence why I mentioned I was clearing out the fridge with this, but the tomatoes do go really well with the yoghurt, so I recommend keeping them at least! Sweet potato/squash that’s been roasted would be pretty good too, or some lightly fried kale..
It would be super easy to change this to a vegetarian dish–just swap the chicken for quorn, or for pressed tofu (for the latter, skip the yoghurt marinade, and season with cumin, coriander seeds…whatever you fancy!)
Serves 3-4 as a light meal, but feel free to double or more as necessary.

400g of chicken breast, diced into inch pieces
2 tbsp of turkish style yoghurt
1 + 1/2 tsp of beetroot powder OR 1 tbsp of beetroot juice
1 tsp of cumin
150g of cooked bulgur wheat (check your packet’s instructions for help)
dash of yuzu juice OR lime/lemon juice
cracked black pepper
10 cherry tomatoes, still on their vine
olive oil to brush
handful of mangetout, rinsed
1 red onion + 1 yellow onion, peeled and finely sliced
extra turkish yoghurt + cayenne pepper

About two hours before cooking, marinate the chicken breast in the yoghurt, beetroot powder and cumin. Stir, cover and leave in the fridge.

When ready, cook the bulgur wheat according to the packet’s instructions. Set aside, and leave to cool, adding the yuzu/lime/lemon juice and plenty of cracked black pepper to taste. Meanwhile, heat up a frying pan, add a little bit of oil and sauté the onions gently for about fifteen minutes on low heat. . When caramelised, turn off the heat and let them sit in the frying pan.

Cook the mangetout in hot water for about five minutes, drain and leave to cool slightly. Then, shred them by cutting them into strips with a sharp knife.

Brush the cherry tomatoes lightly with olive oil. Thread the chicken pieces onto metal or soaked bamboo skewers. Heat up the BBQ on high.

Grill the skewers for about eight minutes, turning regularly, and add the cherry tomatoes four minutes in, turning once. Check the chicken is cooked through (white and firm, no pink), otherwise, continue cooking for a few minutes longer. Remove from heat.

To serve mix the buglur wheat and the onions. Layer on top the mangetout, the cherry tomatoes, and the chicken (or keep them off the skewers). Serve with a dollop of turkish yoghurt, seasoned with cayenne pepper. Serve immediately!


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