Chicken Skewers with a Chickpea Tabbouleh

This recipe is gluten-free.

Prep Time
25 minutes
Cook Time
10 minutes
Serves 1
Chicken Skewers with a Chickpea Tabbouleh


Step 1. In a bowl combine the yoghurt, turmeric, garlic and seasonings, and then add the chicken. Stir to coat, cover and chill for 20-30 minutes.

Step 2. To make the tabbouleh, combine the chick peas, tomatoes, cucumber, capsicum, herbs, onion and dressing in a bowl. Season and set aside.

Step 3. Thread the chicken onto skewers. Cook in a non-stick frypan for 8-10 minutes or until chicken is cooked. Serve with tabbouleh alongside.


  • ¼ cup (60g) reduced fat natural yoghurt
  • ½ teaspoon turmeric
  • 1 small clove garlic, crushed
  • Salt and freshly ground black pepper, to taste
  • 4 x 60g chicken tenderloins
  • 125g can chickpeas, drained (75g)
  • 5 mini Roma tomatoes (50g), quartered
  • 1 baby cucumber (50g), quartered lengthways and finely chopped
  • ½ small yellow capsicum (25g), finely chopped
  • ¼ cup (12g) parsley leaves, chopped
  • ¼ cup (12g) mint leaves, chopped
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon reduced fat French dressing

Per serve:

Energy: 1710kj (410kcal)

Protein: 64.3g

Fat: 5.8g

Carbohydrates: 19.1g

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