For the chicken kebabs
Start with the marinade. Whisk together the olive oil, coriander, paprika, chilli flakes, lemon zest, salt and pepper. Cut each chicken thigh portion into 4 and thread onto the wooden skewers. Rub the marinade into the chicken and place in a non-metallic dish, cover and set aside for at least half an hour. If you have the time, leave to marinade overnight in the refrigerator.To make the salad
Start by placing the bulgur wheat, currants and sultanas in a heatproof bowl, season lightly with salt and add the dry stock powder. Pour over just enough boiling water to cover, about half a centimetre above the wheat level. Give it a good stir through and cover with cling film. Set aside to rehydrate for 15 minutes. Now fluff and separate the grains with a fork. Add the grated carrot and sweet peppers to the bowl.For the salad dressing
Whisk together the lemon zest, the juice of both the lemon and orange, olive oil, sugar, coriander, salt and pepper. Pour the dressing over the wheat and toss together. Add the rocket, parsley, feta and cranberries. Check the seasoning and adjust with either a little extra Maldon sea salt, lemon juice or a grinding of black pepper. Turn the salad out onto a large serving platter and scatter over the toasted nuts.To cook the kebabs
Heat a griddle pan until hot. Add the kebabs and cook until well coloured on one side. Continue to cook and turn until all the sides have good charring and the chicken is cooked through. Deglaze the pan with a generous spritz of lemon juice and a quarter cup of water. Reduce down by half and turn the kebabs around in the juices until well coated.
Serve immediately with the salad and lemon wedges on the side. I know I’ve mentioned this before, but always remember to serve a grain salad at room temperature for best flavour. Fridge-cold grains will not yield the best results.
Recipe reprinted with permission of Bibby's Kitchen@36
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