Yogurt Marinated Grilled Chicken and Kale Tabbouleh
 
 
Author:
Serves: 6
Ingredients
Chicken:
  • 2lbs boneless, skinless chicken thighs, cut into chunks
  • ½ cup whole milk yogurt
  • 1 lemon, zest and juice
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp kosher salt
  • ¼ tsp red pepper flakes
  • ½ tsp ground coriander
  • ¼ tsp ground black pepper
  • ¼ tsp ground sage, optional
  • wooden skewers
  • olive oil
Kale Tabouleh:
  • 1 orange, juiced
  • 1 lemon, juiced
  • ⅔ cup of olive oil
  • 1 bunch of kale (stems removed), cut into thin strips crosswise (shredded)
  • 1½ cups bulgur wheat
  • 1¾ cups boiling water
  • 4 tsp salt
  • ¼ tsp black pepper
  • 1 English cucumber, seeded and chopped
  • 7 scallions, chopped
  • 1½ cups of grape tomatoes, cut in half
  • 1 bunch of parsley, chopped
  • 1 bunch of mint, chopped
  • half of lemon
  • roasted pumpkin seeds for topping (optional)
Instructions
  1. Chicken: In a  bowl large enough to fit the chicken, whisk together all of the ingredients except for the chicken. Add the chicken and stir to coat in the marinade. Marinade overnight. Pull the chicken out of the refrigerator 30 minutes before grilling.
  2. Preheat grill to medium high heat. Soak the wooden skewers in water for at least 30 minutes. Thread the chicken onto the skewers. Brush the skewered chicken with olive oil on each side. Grill the chicken for about 6 minutes on one side and about 4-5 minutes on the other side.
  3. Tabbouleh: In a small bowl, whisk together the citrus juice (lemon and orange) and olive oil. Set aside. In a large heat proof bowl, place the bulgur wheat, 2 tsp salt and half of the citrus dressing. Add the boiling water and cover tightly. Let sit for one hour. In another bowl toss together the kale and the remainder of the citrus dressing. Let it sit while you wait for the bulgur wheat.
  4. Add the kale, 2 tsp salt, black pepper cucumber, scallion, tomatoes, parsley and mint to the bowl with the tabbouleh. Toss well to combine. Squeeze the half of lemon over the finished salad. If using pumpkin seeds, sprinkle on just before serving.
  5. *When I juiced the orange and lemon for the tabbouleh, I got ⅓ cup of juice. If your citrus is not juicy, then you may need to add another squeeze of lemon in addition to the half at the end.
Recipe by Cooks and Kid at https://cooksandkid.com/yogurt-marinated-grilled-chicken-and-kale-tabbouleh/