Rustic Tabbouleh with 24hr Marinated Chicken Skewers and Tahini Sauce


Oh Tabbouleh, you make my heart sing!!!


Chicken Kabob 1

I can remember my first taste of tabbouleh in high school. In the late 80’s (yup I know I’m old!) there was this big craze that started for falafels. Which really has stuck around (thank goodness)! My girlfriends and I used to go a couple of times a week for lunch or dinner and have them with all the fixings, which of course included tabbouleh!

Chicken Kabob 2

I find myself often obsessed with it and the mix of flavours. I’m sure it’s not for everyone but I Love the taste of fresh parsley and mint. One of my girls hates tomatoes which kills me because it’s one of those dishes that I know she’d love! I sure hope she grows out of her dislike!

This salad is best made last minute. It still tastes good the next day but it definitely is a bit soggier. But hey, maybe you like it that way! Who am I to say how to eat it. Personally I like with a bit more crunch!

The chicken is the perfect combination with this salad. It has so much flavour, I think it’ll surprise you when you take your first bite!

If you really can’t be bothered to make the tahini sauce feel free to serve with store bought hummus or even my Grilled Zucchini Hummus. Add a few potatoes or even a grilled pita and voila…the perfect summer meal!

Happy Cravings!


Rustic Tabbouleh with 24hr Marinated Organic Chicken Skewers and Tahini Sauce
Serves 4
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Chicken and marinade
  1. 2 Blue Goose Pure Foods Organic boneless skinless chicken breasts
  2. 8 Blue Goose Pure Foods Organic Boneless Skinless Chicken Thighs
  3. 2 garlic cloves, chopped
  4. 1 lemon, juiced and zest
  5. 1 tablespoon oregano
  6. ¼ cup olive oil
  7. 1 teaspoon salt
  8. 1 teaspoon pepper
  9. ¼ teaspoon sumac
  10. ¼ cup white wine
  1. 2 bunches curly parsley, finely chopped
  2. 1 large cucumber, peeled, seeded and finely chopped
  3. 2 pints grape tomatoes, halved (multi-colour)
  4. ½ cup tablespoon fresh mint, chopped
  5. ½ cup bulgar, cooked (optional)
  6. 1 vidalia onion, finely chopped
  7. 1 lemon, juiced
  8. ¼ cup olive oil
  9. 1 tablespoon salt
  10. 1 teaspoon pepper
Tahini Sauce
  1. 3 tablespoons tahini
  2. 3 teaspoons lemon juice
  3. 2 tablespoons warm water
  4. 1/8 teaspoon cayenne
  5. 2 tablespoons olive oil
  6. Salt and pepper, to taste
  1. Cut chicken into skewer size chunks and place in a non-reactive bowl along with all marinade ingredients. Cover and refrigerate for 6-24 hours.
  2. Remove from fridge and skewer all chicken tightly together on metal skewers.
  3. Preheat Barbeque to medium high and cook for 15-18 min or until it’s no longer pink, turning often.
  1. Place all ingredients in a large serving bowl and toss. Serve immediately. If going to make in advance, keep all ingredients separate in the bowl and add oil, lemon, salt and pepper just before serving.
Tahini sauce
  1. Mix all ingredients together and blend until smooth. If too thick add a little bit more warm water.
Nancy's Cravings


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