Greek Chicken Skewers with Bulgur and Parsley Salad Recipe
This is probably my all time favourite chicken marinade. It never gets boring and everyone loves it. Pairing it with this bulgur parsley salad make it a perfect and complete meal. Tzatziki is a delicious accompaniment for this dish.
Ingredients
- For the Chicken
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup extra virgin olive oil
- 1 Tbs. Kosher salt
- Pepper to taste
- 1 Tbs. dried oregano
- ¾ tsp. turmeric
- 1 tsp. paprika
- 3 cloves garlic, minced
- 1½ -2 lbs boneless chicken breast or thighs, cut
- in large chunks (or leave the chicken whole
- 8-12 metal or wooden skewers (if you use
- wood skewers, soak them first), or do not use
- skewers at all
- For the Salad
- 1 cup pitted coarsely chopped kalamata
- olives
- 6 packed cups fresh flat-leaf parsley leaves
- ½-1 small red onion finely cut in half moons
- 1 cup coarse bulgur
- 2-3 Tbs. lemon juice
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly ground pepper to
- taste
Instructions
- 1
For the Chicken: Combine the lemon juice, olive oil, salt, pepper, oregano, turmeric, paprika and garlic in a zip top bag. Add the chicken. Let marinate for 2-3 hrs. If you would like to marinate it longer, only add the lemon juice 1-2 hrs before cooking the chicken. If you have time, marinate the chicken overnight and bring the chicken to room temp 1 hr before grilling. You can add the lemon juice while bringing the chicken to room temp for that hour*.
- 2
When ready to grill the chicken, heat grill to high. Put 4-5 chicken pieces on each skewer (if you are using skewers).
- 3
Grill the chicken on medium. Turn after 4-5 minutes or when the chicken releases easily from the grill and golden grill marks have formed. Grill on 3-4 sides (total about 10-15 minutes).
- 4
For the salad: Cook the bulgur. Bring a pot of salted water to boil, add the bulgur to the water and cook until al dente, about 10 minutes, check it.
- 5
Combine the lemon juice, olive oil, salt and pepper, taste, set aside.
- 6
Combine the olives, parsley, red onion slices and cooked bulgur in a large bowl.
- 7
Toss with a few spoonfuls of the dressing, taste and add more dressing as needed. Place salad on a large platter. Place the chicken skewers around the salad, season with freshly ground pepper.
- 8
Serve hot or room temperature. Serves 6 *the lemon juice “cooks” the chicken a little and that is why you don’t want to add it too early.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Greek Chicken Skewers with Bulgur and Parsley Salad?
This Greek Chicken Skewers with Bulgur and Parsley Salad recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 24 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this greek chicken skewers with bulgur and parsley salad ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.