Tavuk şiş with bulgur pilavı and yogurt sauce

Ingredients

For 1 serving

• Chicken breast140 g
• Plain nonfat yogurt100 g
• Tomato paste10 g
• Paprika1 teaspoon
• Garlic1 clove
• Bulgur60 g
• Bell peppers100 g
• Onion40 g
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the chicken breast into cubes of about 3 cm and mix with half the yoghurt, the tomato purée, paprika and salt; leave to marinate for 30 minutes. If using wooden skewers, soak them.
2. Meanwhile chop the onion, deseed the pepper and dice it.
3. Heat the extra virgin olive oil in a saucepan over medium heat and fry the onion and pepper for 4 minutes, until soft. Add the bulgur, stir for 1 minute, pour in about twice its volume of salted water, cover and cook over low heat for 12 minutes, until the water is absorbed; leave to rest covered.
4. Thread the chicken onto the skewers. Heat a grill or griddle over medium-high heat and cook them for 10 minutes, turning, until golden, lightly charred and cooked through.
5. Grate the garlic and mix it into the remaining yoghurt with a pinch of salt. Serve the skewers with the fluffed-up pilaf, the sauce and chopped parsley.