Tabbouleh Salad & Grilled Chicken Skewers with Gigi’s Greek Vinaigrette

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INGREDIENTS

• 4-5 chicken breasts (cut into equal cubes)

• wooden skewers

• oil of your choice

• 1/2 cup bulgur wheat (extra fine)

• 2 parsley bunches (about 2 cups chopped)

• 1-2 roma tomatoes

• 2 green onions (using both green & white parts)

• 1/4 cup mint leaves

• 1/2 of a lemon (optional)

• 1/4 cup feta cheese (crumbled, optional)

• salt & pepper to taste

• Gigi’s Greek Vinaigrette

DIRECTIONS

For Chicken Skewers:

1. Marinate chicken cubes in Gigi’s Greek Vinaigrette for 30 minutes.

2. Coat wooden skewers with oil, then slide on chicken pieces.

3. Grill chicken skewers for approximately 15 minutes.

   For Tabbouleh:

4. In a small bowl, rinse bulgur a few times so that the water is clear. Drain in a mesh strainer. Place bulgur back in the small bowl and soak in warm water for 5 minutes. Drain and strain again well. (Note: Be sure to press all the water out of the bulgur.)

5. In a larger bowl, place the bulgur and pour ¼ cup Gigi’s Greek Vinaigrette. Let sit.

6. Prepare the vegetables:
   Chop green onions, parley and mint. Slice the Roma tomato in half and remove seeds. Rinse and pat dry with paper towel.
   Chop tomato into small pieces.

7. Put all the vegetables in the large bowl with bulgur and mix together.

8. Add more Gigi’s Greek Vinaigrette to taste.

9. Optional:
   Add a squeeze of lemon if desired and mix.
   Top with some feta cheese.