Bulgur salad with chicken skewers

  • 1 hour
  • 4 persons
Rated 4 out of 5



1. Soak the skewers in a jug of hot water for about 30 minutes.

2. Cut the chicken into cubes and marinate them in the hoisin sauce for 30 minutes.

3. Put the chicken meat on the skewers and roll them in sesame seeds.

4. Bake the chicken skewers in the oven at 200°C for about 20 minutes.

5. Cook the bulgur according to the instructions on the bag.

6. Chop the chilli, spring onion, coriander and mint. Dice the courgettes and halve the cherry tomatoes.

7. Toast the cashew nuts in a dry frying pan.

8. Drain the cooked bulgur and pour it into a large bowl.

9. Stir in the lime juice and olive oil and add the chilli, spring onions, coriander, mint, courgettes, cherry tomatoes, cashew nuts and raisins.

10. Stir well and season with salt and pepper.

11. Serve with the warm chicken skewers and sweet chilli sauce.


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