Chicken Kebab Bowl with Garlic Sauce

📝 Ingredients

• 300 g chicken breasts
• 200 g low-fat Greek yoghurt (2% fat): 50 g for the marinade, 150 g for the sauce
• 2 garlic cloves
• 1 lemon
• 1 tsp paprika, 1 tsp cumin and 1/2 tsp ground coriander
• 1 tbsp olive oil
• 130 g bulgur (dry weight)
• 1/2 cucumber
• 2 tomatoes
• 1/2 red onion
• 50 g red cabbage
• A few mint and flat-leaf parsley leaves
• Salt, pepper

🍴 Utensils

• Mixing bowl
• Saucepan with lid
• Frying pan
• Small bowl
• Knife
• Fine grater

📖 Steps

1. Cut the chicken into thin strips about 1 cm thick. In the bowl, mix 50 g yoghurt, 1 grated garlic clove, the juice of half a lemon, the spices, half the oil, salt and pepper.
2. Add the chicken to the marinade and coat it well, then cover and chill for at least 20 minutes (up to overnight for more flavour). The yoghurt tenderises the meat in the meantime.
3. While it marinates, rinse the bulgur and put it in the saucepan with twice its volume of salted water. Bring to the boil, cover and cook for 10 to 12 minutes over a low heat until the water is absorbed, then fluff it up with a fork.
4. Make the white sauce in the small bowl by mixing 150 g yoghurt, the remaining garlic clove, finely grated, the juice of the other lemon half, half the chopped mint, salt and pepper. Keep in the fridge.
5. Dice the cucumber and tomatoes, then very thinly slice the red onion and red cabbage. The finer the cabbage, the nicer it is to eat raw, just like in a real kebab.
6. Heat the rest of the oil in the frying pan over a high heat. Lightly drain the chicken and cook it for 6 to 8 minutes, stirring only occasionally, until nicely browned, slightly charred at the edges and cooked through.
7. Divide the bulgur between two bowls, then add the chicken, raw vegetables and onion. Generously spoon over the white sauce and sprinkle with the rest of the mint and the chopped parsley.