On the Barbie

July 02, 2010

By Katrice
I'm always down for a good cookout, especially when the host adds tasty alternatives to the staples we love. Here's what I'm planning to try this holiday weekend. 
Lettuce leaves, for serving
lemon wedges, for serving

For the grilled chicken skewers:
1 pound free-range chicken breasts
olive oil
sea salt and freshly ground black pepper, to taste

For the bulgur wheat pilaf:
1 cup bulgur wheat
1 1/4 cups water
1 small onion, finely chopped
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon cumin
1 teaspoon salt
1 cup organic chicken stock
freshly ground black pepper
1/2 cup flat-leaf parsley, chopped finely

For the hummus-yogurt sauce, mix together the following:
1 cup hummus
1/2 cup Greek yogurt


To make the grilled chicken skewers: Soak 8 thin wooden skewers in water. Moisten the chicken with olive oil and season to taste. Thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides, until starting to catch but still moist.

To make the bulgur-wheat pilaf: Soak the bulgur wheat in the boiling water for 10 minutes to soften. Meanwhile, fry the onion in the olive oil until translucent, then stir in the garlic and cumin. Add the soaked bulgur and salt, then pour in the stock and bring to a bubble. Reduce the heat and cover. Simmer gently for 15 minutes, or until the stock has been absorbed. Add a few twists of black pepper and stir in the chopped parsley. Fluff up with a fork and serve warm.

To serve: Arrange the grilled chicken skewers on a platter, alongside a bowl of the sauce, with lettuce leaves and lemon wedges at the ready. Serve the bulgur-wheat pilaf on the side.
Cook’s notes: Use tahini sauce (not tahini paste) instead of hummus or sprinkle the hummus-yogurt sauce with sumac, which is ground from dried burgundy-red sumac berries and gives a tart sour-lemon flavor to Middle Eastern cooking.

LEFTOVERS? Toss together a salad of chicken and pilaf, adding canned chickpeas for further dimension in flavor. Thin down any leftover sauce with more yogurt and lemon juice to use as a dressing. Serve on lettuce leaves.

Strawberry Pretzel Salad
2 cups crushed preztels
1/2 cup melted butter
3 tablespoons, plus 1/2 cup sugar
1 (8oz) package of low fat cream cheese
1 (8oz) tub of light Cool Whip
2 (3oz) pkgs of strawberry sugar free jello
Boiling water

Preheat oven to 400 degrees.

For the crust, mix pretzels, butter and 3 tablespoons of sugar. Press mixture into a 13X9-inch pan and bake for 7-9 minutes. Set aside and allow to cool.

In a mixing bowl, beat together room tempertaure cream cheese and 1/2 cup sugar. Fold in thawed Cool Whip
and spread over the cooled crust.. Refridgerate until well chilled.

In a small bowl, disolve gelatin in boiling water and allow to cool slightly and then pour over cream cheese
mixture. Refridgerate until serving time.

On standby:

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  1. That Strawberry Pretzel Salad makes me say YUMMY!!!!!!!


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