Chicken Skewers
Boneless Chicken Breast	g
Olive Oil	tbsp
Kosher Salt	tsp
Caster Sugar	tsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Ground Coriander	tsp
Ground Ginger	tsp
Ground Turmeric	tsp
Ground Cinnamon	tsp
Cayenne Pepper	tsp
Tabbouleh
Bulgur	g
Fresh Parsley	g
Fresh Mint	g
Plum Tomatoes
Cucumber
Spring Onion
Bell Pepper
Olive Oil	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
Honey	tbsp
Ground Cumin	tsp
Chili Flakes	tsp

1. Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine 4 tablespoons olive oil, the chicken, salt, sugar, paprika, cumin, ground coriander, ginger, turmeric, cinnamon, and pepper. Toss well to combine, cover with cling film and chill in the fridge for ca. 15-20 minutes.
2. Remove chicken from the marinade and thread on wooden skewers.
3. Place the grilling pan over medium heat, drizzle with remaining olive oil and once warm, place the chicken skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
4. In the meantime, boil the bulgur according to the package instructions. Wash the parsley and mint, shake dry and finely chop the leaves. Wash the tomatoes, remove the stalk, and finely dice them. Wash the bell peppers, pat dry and finely dice as well. Wash the cucumber, pat dry, peel, halve lengthwise and scrape out the pulp with a spoon. Then cut into small cubes. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into cubes. Wash the spring onions and cut in rings.
5. In a small bowl, whisk together the lemon zest, lemon juice, honey, olive oil, cumin, chili, salt, and pepper. In a big bowl, mix the salad with the dressing
6. Serve the chicken skewers on a bed on tabouleh salad.

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