Bulgur Salad with Chicken Skewers

Peel the yellow onions and cut into half rings.

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.

Slice the eggplant, drizzle with some olive oil and salt, and grill for a few minutes.

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.

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.

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.

Heat a pan over medium heat. Cook the chicken skewers until fully done on all sides.

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.