We’re being hit by heat wave after heat wave in the Bay Area. And when it’s too hot to turn on the oven or stand over a stove, I favor meals that can be assembled in advance and eaten at room temperature or cold.
This grilled lemon chicken kebabs with bulgur salad pairing is a perfect example. The recipe requires minimal hands-on time and cooking. To prepare the warm weather spread, follow a few simple steps:
- Make a pot of bulgur and toss it with the rest of the salad ingredients.
- Cut up and marinate some chicken. Then thread the meat onto skewers with pieces of lemon and red onion.
- Grill the kebabs for about 10 minutes.
That’s it! You can serve grilled lemon chicken kebabs with bulgur salad as is or alongside shredded and dressed romaine lettuce. If you happen to have leftovers, enjoy them straight from the fridge.
Recipes adapted from A Calculated Whisk and Once Upon a Chef.
Grilled Lemon Chicken Kebabs with Bulgur Salad
Makes 4 servings
Ingredients
Bulgur salad:
- 2 cups water
- 1 cup bulgur
- ⅓ cup finely diced red onion
- 1 red bell pepper, finely diced
- ½ English cucumber, finely diced
- ½ cup finely chopped fresh dill
- ⅓ cup finely chopped fresh parsley
- 1 15 oz. can chickpeas, rinsed and drained
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 1 garlic clove, minced
- 1½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
Grilled lemon chicken kebabs:
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 lemons, quartered lengthwise and then cut crosswise into ½"-thick pieces
- ½ red onion, cut into 1" pieces
- 10 wooden skewers
- vegetable oil, for grilling
Instructions
Make the bulgur salad:
- In a medium sauce pan, combine the water and bulgur. Bring to a boil and then reduce heat to medium. Cover and simmer until the bulgur is tender, 10-12 minutes. Drain well and transfer to a bowl to cool.
- Place onion in a small bowl and cover with cold water; let sit for 10 minutes and drain well. Add to bowl with bulgur along with next five ingredients (bell pepper through chickpeas); toss gently to combine.
- In a small bowl, combine the olive oil, lemon juice, garlic, salt, cumin, sugar and pepper and whisk until emulsified. Drizzle over bulgur mixture and toss gently to combine. Serve at room temperature or slightly chilled.
Make the grilled lemon chicken kebabs:
- Place the chicken in a resealable plastic bag.
- In a medium bowl, combine the olive oil, lemon juice, rosemary, thyme, turmeric, salt and pepper.
- Add the sauce to the bag with the chicken, seal and transfer to the refrigerator. Let marinate for at least 1 and up to 3 hours, flipping the bag twice.
- When you're ready to cook the kebabs, remove the chicken from the sauce. Thread the chicken, lemons and red onion onto 10 skewers.
- Heat a grill pan over medium heat and brush with vegetable oil. Place skewers in the pan and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
- Remove kebabs from pan and let rest for 5 minutes; serve with bulgur salad.
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