Turmeric, black pepper chicken kebabs with quinoa tabouli

Serves 4

Ingredients:

Kebabs

• 4 small or 3 large chicken breasts
• 2 capsicum
• 3/4 cup goats yogurt (can use any yogurt or coco cream for dairy free)
• Juice of a lemon
• 2 cloves garlic minced
• 2 tbsp Turmeric (reduce to 1 tbsp for a milder taste)
• 2 tbsp chicken Broth of Life bone broth powder
• ¼ cup olive oil
• 1 tsp black pepper
• ½ tsp salt
• ½ cup fresh coriander

Quinoa Tabouli

• 1 cup quinoa (rinsed)
• 2 tbsp Broth of Life bone broth powder
• 2 cups water
• Parsley 1/3 cup
• Mint ¼ cup
• Red onion
• 1 punnet cherry tomatoes
• 2 Lebanese cucumbers
• 2 tbsp lemon juice
• 1/2 cup olive oil
• 1 clove garlic minced

Yogurt dressing

• ½ cup goats yoghurt
• ¼ cup chopped mint
• 1tbsp olive oil
• Salt and pepper to taste

Method

Kebabs and Marinade

1. Mix all ingredients apart from the chicken and capsicum in a bowl.
2. Toss in diced chicken and leave in the fridge to marinade for at least 2 hours.
3. Thread chicken and capsicum pieces onto to soaked wooden skewers.
4. Cook on the BBQ for until chicken is cooked through.

Quinoa tabouli

1. Cook quinoa by rinsing quinoa thoroughly, add broth liquid and cook until water has absorbed, then leave to steam.
2. Fluff with a fork and allow to cool.
3. Dice all other ingredients and toss through the quinoa.
4. Whisk olive oil, lemon juice, garlic salt and pepper to add into the salad.

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