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Chicken skewers with brown rice tabouleh

Chicken Skewers

Chicken skewers with brown rice tabouleh

Recipe by: Caro Alberts
Serves: 2-4
Prep time:45 min
500g chicken mince
2 tbsp harissa
100g feta cheese
1 large red onion
½ thinly sliced
½ grated (the sliced onion is for the salad)
2 baby marrows, grated on the fine grind 
For the  brown rice tabouleh
3 cups cooked brown basmati rice
2 large handfuls parsley , roughly chopped
2 large handfuls mint , roughly chopped
85g pitted black kalamata olive , quartered
1 cucumber , diced
300g mixed cherry tomatoes , halved
3 tbsp olive oil
juice 1 lemon
generous amount of salt and pepper 
1-2 Tbsp za’tar to serve 
Step 1
Soak 12 wooden skewers in water for 30 mins. 
Step 2
Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and cook with a little olive oil in a  non-stick pan until cooked - about 6 minutes. 
Thread onto skewers (I do it afterwards because often the skewers are too long to fit in a pan). 
Step 3
Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.

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