Bulgur Salad with Chicken Skewers
Prep Time
Porties
Serveert
Niveau
Medium
Looking for a flavorful meal that’s healthy, filling, and full of spice? This bulgur with chicken skewers, caramelized onion, and grilled eggplant has it all. The nutty bulgur is seasoned with ras el hanout, the chicken is marinated in warm spices with a kick of sambal, and the sweet caramelized onions tie everything together beautifully.
What makes this dish so great is the balance: tender grilled chicken, smoky eggplant, fluffy bulgur, and fresh veggies on the side like cucumber, cherry tomatoes, and crisp lettuce. It’s a colorful plate that works perfectly for a family dinner, meal prep, or even a summer BBQ.
Ingrediënten
Looking for a flavorful meal that’s healthy, filling, and full of spice? This bulgur with chicken skewers, caramelized onion, and grilled eggplant has it all. The nutty bulgur is seasoned with ras el hanout, the chicken is marinated in warm spices with a kick of sambal, and the sweet caramelized onions tie everything together beautifully.
What makes this dish so great is the balance: tender grilled chicken, smoky eggplant, fluffy bulgur, and fresh veggies on the side like cucumber, cherry tomatoes, and crisp lettuce. It’s a colorful plate that works perfectly for a family dinner, meal prep, or even a summer BBQ.
Stappenplan
|
1
Peel the yellow onions and cut into half rings. |
|
2
Heat the sunflower oil in a frying pan over high heat. Add the onion and cook until the edges start turning golden brown. Lower the heat, cover, and cook for 15 minutes. Add the honey and cinnamon powder, stir well, and cook for another 5 minutes. Remove the caramelized onion from the pan and set aside. |
|
3
Slice the eggplant, drizzle with some olive oil and salt, and grill for a few minutes. |
|
4
Bring the water to a boil in a pan or use a kettle. Heat the olive oil in a frying pan over medium heat. Add the bulgur, ras el hanout, garlic powder, salt, and bay leaf. Fry for 1 minute. Add the boiling water and mix well. Bring the pan to a boil over high heat. Once boiling, lower the heat. Cook, covered, for 10–12 minutes. |
|
5
Cut the chicken breast into cubes and place in a bowl. Add the ras el hanout, garlic powder, sambal, cinnamon powder, salt, parsley, and olive oil. Mix well. |
|
6
Soak wooden skewers before using. Fill a glass with water, place the skewers inside, and let soak for 20 minutes. Thread the chicken pieces onto the skewers. |
|
7
Heat a pan over medium heat. Cook the chicken skewers until fully done on all sides. |
|
8
Take a large plate and spread some lettuce on it. Place the bulgur in the center and top with caramelized onion. Add the grilled eggplant, chicken skewers, cucumber, red onion, and cherry tomatoes around the sides. |
|
|
|
|
