Turkish Chicken Kebabs With Tomato Bulgur Pilaf

• 1 cup plain yogurt
• 1 clove garlic, crushed
• 1 tsp ground cumin
• 10 oz boneless skinless chicken thighs, cubed
• 1/2 small cucumber, thinly sliced
• 1 medium tomato, thinly sliced
• 1/4 None red onion, thinly sliced
• 2 tbsp fresh flat-leaf parsley leaves
• None None FOR THE TOMATO BULGUR PILAF
• 2 tsp olive oil
• 1 None onion, finely chopped
• 3/4 cup bulgur wheat
• 1 tbsp tomato paste

1. Combine yogurt and garlic in a shallow bowl. Reserve half the mixture. Stir cumin into remaining yogurt mixture. Add chicken, turning to coat in mixture. Cover; refrigerate for 30 mins.
2. Meanwhile, for the pilaf, heat oil in a medium saucepan on medium-high heat. Add onion and cook, stirring, for 3 mins or until soft. Stir in bulgur wheat, 1 1/2 cups water and tomato paste. Bring to a boil. Reduce heat to low; simmer, covered, for 15 mins or until liquid is absorbed. Remove from heat. Let stand for 10 mins.
3. Combine cucumber, tomato and red onion in a medium bowl for a cucumber salad.
4. Thread chicken evenly onto 4 small skewers. Cook kebabs on a heated oiled grill pan (or on the grill) for 8 mins, turning occasionally, or until cooked through.
5. Serve kebabs with cucumber salad, reserved garlic yogurt, tomato bulgur pilaf and parsley leaves.

plain yogurt, clove garlic, ground cumin, chicken thighs, cucumber, tomato, red onion, parsley, tomato, olive oil, onion, bulgur wheat, tomato

Taken from recipes-plus.com/api/v2.0/recipes/36959 (may not work)