Turkish Chicken Kebabs With Tomato Bulgur Pilaf - cooking recipe

Ingredients

1 cup plain yogurt
1 clove garlic, crushed
1 tsp ground cumin
10 oz boneless skinless chicken thighs, cubed
1/2 small cucumber, thinly sliced
1 medium tomato, thinly sliced
1/4 None red onion, thinly sliced
2 tbsp fresh flat-leaf parsley leaves
None None FOR THE TOMATO BULGUR PILAF
2 tsp olive oil
1 None onion, finely chopped
3/4 cup bulgur wheat
1 tbsp tomato paste

Preparation

Combine yogurt and garlic in a shallow bowl. Reserve half the mixture. Stir cumin into remaining yogurt mixture. Add chicken, turning to coat in mixture. Cover; refrigerate for 30 mins.
Meanwhile, for the pilaf, heat oil in a medium saucepan on medium-high heat. Add onion and cook, stirring, for 3 mins or until soft. Stir in bulgur wheat, 1 1/2 cups water and tomato paste. Bring to a boil. Reduce heat to low; simmer, covered, for 15 mins or until liquid is absorbed. Remove from heat. Let stand for 10 mins.
Combine cucumber, tomato and red onion in a medium bowl for a cucumber salad.
Thread chicken evenly onto 4 small skewers. Cook kebabs on a heated oiled grill pan (or on the grill) for 8 mins, turning occasionally, or until cooked through.
Serve kebabs with cucumber salad, reserved garlic yogurt, tomato bulgur pilaf and parsley leaves.