Spiced Chicken Skewers

Really easy and delicious on the grill. The most time consuming part is threading the skewers. Don't forget to soak your bamboo skewers in cold water beforehand.

Good Housekeeping, July 2011

Total Time: 30 minutes

Makes 4 main-dish servings

1 cup bulgur

1 lb boneless, skinless chicken breasts, cut into 1 inch chunks

2 tsp chili powder

2 tsp extra virgin olive oil

2 pts. cherry tomatoes

2 lemons

1 clove garlic, crushed with press

1 c. fresh flat-leaf parsley leaves, chopped

Prepare outdoor grill for direct grilling or preheat large grill pan on medium-high.

In large microwave safe bowl, combine bulgur and 1 3/4 cups water. Microwave on High 10 minutes or until bulgur is tender and water is absorbed, stirring once.

In medium bowl, toss chicken with chili powder, 1 tsp oil, and 1/4 tsp each salt and freshly ground black pepper until well coated. Thread chicken and tomatoes alternately onto skewers, spacing 1/4 inch apart.

Place chicken skewers on hot grill grate and grill 7 to 8 minutes or until chicken just loses pink color throughout, turning occasionally.

Meanwhile, into the bowl with the bulgur, from 1 lemon, finely grate 1 tsp peel and squeeze 3 tbsp juice. Add crushed garlic, parsley, 1/4 tsp each salt and freshly ground black pepper, and the remaining tsp oil. Stir well.

Divide bulgur mixture and chicken skewers among serving plates. Serve with remaining lemon, cut into wedges.