Lentil Tabbouleh with Moroccan Skewers
Equipment
- 1 Mixing Bowl
- 1 Saucepan
- 1 Frypan Or Char Grill, or BBQ
- 1 Glass Jar
- 12 Skewers
Ingredients
- 12 Chicken Tenderloins
- 1/4 Cup Light Olive Oil
- 2 Tbsp. Ras El Hanout Or Moroccan Spice
- 1 Cup JC's Premium Australian Whole Green Lentils Rinsed
- 1 Cup Parsley Leaves Firmly packed, roughly chopped
- 1 Cup Mint Leaves Firmly packed, roughly chopped
- 4 Spring Onions Finely chopped
- 1 Punnet Cherry or Grape Tomatoes Halved
- 1 Lebanese Cucumber Sliced
- 1/4 Cup Light Olive Oil
- 1/4 Cup Apple Cider Vinegar
- Salt and Pepper To taste
- 4 Souvlaki bread or Lebanese bread Warmed
- Tzatziki For serving
- Extra Parsley or Mint For garnish
Instructions
- Combine in a bowl the chicken, oil and spice, mix well. Thread the chicken tenders onto 12 skewers and chill.
- Place the lentils into a medium saucepan, cover with water ensuring there is an extra 5 cm of water over the lentils. Bring to the boil, cover and gently simmer for 25-35 minutes or until just tender, rinse and drain. Cool thoroughly.
- Combine the lentils with the herbs, spring onion, tomatoes and cucumber. In a jar combine the oil and vinegar with salt and pepper, shake well to combine then pour over the salad and toss well.
- Pan fry, char grill or barbecue the chicken skewers for 8-10 minutes or until cooked through.
- Place the souvlaki breads onto the serving plates, spread liberally with the Tzatziki then top with the Lentil Tabbouleh salad and the chicken skewers. Garnish with extra herbs and serve immediately.