Chicken Shish Kebab With Tomato Bulgur Pilaf And Zingy Salad (DF)

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Slice the chicken breast portions into thin strips, then add them to a bowl with the ground paprika, ground cumin and the juice of 1/2 [1] lemon

Season with a generous pinch of salt and pepper and give everything a good mix up and put in the fridge to marinate until later

Meanwhile, dice the red onion[s] as finely as you can

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a low heat

Once hot, add the diced onion and cook for 6 min or until softened

Boil a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking!)

Dissolve the chicken stock mix and tomato paste in 400ml [750ml] boiled water – this is your tomato stock

Once the onion has softened, add the bulgur wheat and sultanas, then cook for 1 min or until coated in the oil

Add the tomato stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 15 min or until the water has absorbed and the bulgur is cooked – this is your tomato bulgur pilaf

While the bulgur wheat is cooking, preheat the grill to high

Thread the marinated chicken strips evenly onto 4 [8] soaked skewers, leaving a small gap between each piece – these are your chicken shish kebabs

Add the chicken shish kebabs to a baking tray (use tin foil to avoid mess!)

Put the tray under the grill for 12-14 min, turning once halfway, or until the chicken is cooked through (no pink meat!) and slightly charred

While the chicken is cooking, add the coconut yoghurt to a bowl with a pinch of salt and a small squeeze of juice from the remaining lemon (save the rest for later!) – this is your lemon coconut yoghurt

Meanwhile, grate the carrot[s] and dice the tomato[es]

Wash the baby leaf salad, then pat it dry with kitchen paper

Add the rest of the juice from the remaining lemon to a large bowl with 2 tbsp [4 tbsp] olive oil and a pinch of salt

Add the grated carrot, diced tomato and baby leaf salad and give everything a good mix up – this is your zingy salad