Spiced and skewered, these chicken kebabs will liven up any family meal in winter or BBQ in summer.

Ingredients

• 4-6 boneless chicken thigh portions, without skin
• 3-4 cloves garlic, peeled
• 1 tsp each ground coriander, cumin and freshly ground
• ¼ oil ( preferably olive)

Herbed tabbouleh

• 1 cup cracked or bulgur wheat
• 2 cups boiling water
• 2 avocado, halved, stoned and diced
• 1 large red onion, peeled and finely diced
• 1 cup chopped parsley leaves
• ½ cup each chopped fresh mint and fresh coriander leaves
• ½ cup plain vinaigrette
• salt and freshly ground pepper to season

Method

1. Cut the thigh portions into 3cm pieces and place in a bowl.
2. Mash the garlic to a paste with a little salt. Add to the chicken with the coriander, cumin , pepper and oil.
3. Toss well and cover. Marinate in the refrigerator for 4 hours if possible.
4. Thread about 8 pieces of chicken on to each skewer. Grill under a high heat for about 5-7 minutes turning once or twice until the chicken is evenly cooked.
5. Serve on top of a pile of tabouleh.

Herbed tabbouleh

1. Pour the boiling water over the cracked wheat and allow to stand for 30 minutes. Fluff with a fork and then allow to cool.
2. In a bowl mix together the tabbouleh, avocado, onion, parsley, mint and coriander and the vinaigrette. Season well with salt and fresh ground black pepper.