- 1 lemon
- A handful of thyme, leaves only
- 1 tsp cayenne pepper
- A 250g pack of chicken breast mini fillets
- 1 onion
- 1 garlic clove
- A 400g punnet of vine tomatoes
- A head of broccoli
- A 150g bag of bulgar wheat
- 1 ½ tbsp olive oil
- Sea salt and freshly ground pepper
- 250ml hot water
- Small bowl
- Non-metallic dish
- A couple of pans with lids
- Measuring jug
- Skewers (soaked in water if wooden)
- 1.
Finely grate or pare the zest from the lemon. Juice it. Pick the leaves off half the thyme sprigs. Mix the lemon juice, thyme leaves, 1 tsp cayenne pepper and 1 tbsp olive oil together. Season the marinade.
- 2.
Pop the chicken in a glass, plastic or ceramic dish (metal will react with the lemon juice). Pour over the marinade. Turn to coat the chicken. Put to one side for 5-10 mins so it can soak up the flavours.
- 3.
Peel and finely chop the onion. Peel and grate or crush the garlic. Quarter and deseed the tomatoes. Dice the tomato flesh. Break the broccoli into florets.
- 4.
Warm ½ tbsp olive oil in a pan. Add the onion. Season. Fry for 5 mins till the onion is soft and pale golden. Keep stirring while it cooks.
- 5.
Stir in the garlic, lemon zest and tomatoes. Fry for 2 mins. Add the bulgar wheat and 250ml boiling water. Bring to the boil. Cover. Lower the heat. Simmer for 8-10 mins till the water is absorbed.
- 6.
Heat your grill to high. Thread the chicken onto skewers. Grill for 10-15 mins. Turn every so often till the chicken is golden and cooked through.
- 7.
While the chicken and bulgar wheat cook, bring a pan of water to the boil. Add the broccoli. Boil for 3-5 mins till just tender. Drain. Serve the kebabs with the bulgar wheat and the broccoli.
- Tip
Just in thyme
Pop your leftover thyme into a bottle of olive oil with a few cloves of garlic and a chilli or two for a spicy oil that’s great drizzled on pizzas and pasta.