Chicken skewers with bulgur and onion salad

Ingredients for 2 servings:

• 600 g chicken breast
• 1 vegetable onion(s)
• 200 g bulgur
• 1 small bunch of parsley, flat
• some butter
• 1 onion(s), red
• some tomato paste
• some olive oil
• 6 tbsp, heaped yogurt, 10%
• some paprika powder, smoked
• some salt and pepper
• some garlic powder
• 3 garlic cloves
• some sumac
• ½ lime(s), juice
• 400 ml vegetable stock

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Wash the chicken breast, cut into square cubes, and place in a bowl. Then add 2 heaped tablespoons of yogurt, a little olive oil, tomato paste, garlic powder, paprika, salt, and pepper, and mix everything thoroughly by hand. Let it marinate for 3 hours. Put 4 heaped tablespoons of yogurt into a bowl. Peel the garlic cloves and chop very finely, then add a little olive oil and the lime juice, mix everything well, and season with salt. For the onion salad, slice the onion into wafer-thin half rings and roughly chop the parsley. Mix everything with olive oil and a little sumac to taste. For the bulgur, finely chop the red onion and fry in oil, then toast with a little tomato paste. Now add the bulgur and fry briefly. Deglaze with the vegetable stock and simmer over medium heat. Stir in a little cold butter. When almost all of the liquid has evaporated, turn off the heat and cover the pot with a tea towel to absorb any remaining liquid. Season with salt. Thread the chicken cubes onto skewers and fry in a cast iron pan until crispy all over. This should make about 4 large skewers.