Bring a ray of sunshine into your kitchen with summery tabbouleh and kebabs - ideal for a barbecue feast.
225g/8oz cracked wheat
handful fresh flatleaf parsley, leaves only, chopped
6 spring onions, chopped
4 tbsp lemon juice
sea salt and freshly ground black pepper
handful cherry tomatoes, halved
handful fresh mint leaves, chopped
½ cucumber, seeds removed, chopped
extra virgin olive oil, plus extra to serve
For the chicken, mix the lemon juice, spices, garlic and pomegranate molasses in a large bowl. Add enough olive oil to bring the mixture together as a paste and season with a little black pepper.
Add the chicken to the marinade mixture, turning to coat the chicken thighs in the mixture. Set aside to marinate for at least 3 hours, if not overnight.
For the tabbouleh, place the cracked wheat into a bowl. Cover it with plenty of cold water and set aside for approximately 20 minutes, or until the grains soften and lose their crunchiness.
When the cracked wheat has softened, drain the wheat to extract as much water as possible. Return the wheat to the bowl.
Add the parsley, spring onions and lemon juice and season, to taste, with salt and freshly ground black pepper. Mix well and chill it in the fridge for one hour.
When the wheat mixture has chilled, mix in the tomatoes, mint and cucumber. Add olive oil, to taste, and mix again (the olive oil should just lightly bind the ingredients without pooling in the bottom of the bowl). Taste and season again with salt and freshly ground black pepper.
To cook the chicken, soak 4-8 wooden skewers in cold water for 10 minutes, then shake dry.
Thread the marinated chicken onto skewers. Heat a griddle pan over a high heat, then cook the chicken skewers until golden-brown griddle marks appear on the chicken and it is cooked through but still juicy.
To serve, divide the tabbouleh among four serving plates. Place one or two chicken skewers on top of each portion. Drizzle with a little more olive oil and sprinkle with sumac.
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