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Ready in 25 minutes

Carb-Wise: Grilled Tandoori Chicken Skewers

with Lemon Butter Bulgur, Zucchini & Raita

Cooking time

25 minutes




630 /serving

Our tandoori paste plus your home barbecue equals a foolproof feast if ever there was one. Bite-size chunks of chicken get tinged with red spicy paste and boosted with a shot of lemon for extra acidity (and tenderness) before being threaded onto skewers. Serve these juicy chicken and zuch brochettes with wholesome spiced bulgur plumped up with butter and lemon, over a swipe of raita for a creamy base.

We will send you:

  • 2 Chicken breasts
  • 1 Lemon
  • 2 Zucchini (green, yellow or heirloom)
  • 80g Bulgur
  • 15ml Tandoori paste
  • 60g Garlic-cucumber yogurt (raita)
  • 4 Bamboo skewers
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
31 g
Saturated Fat
11 g
970 mg
Total Carb
42 g
7 g
48 g
7 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Place the skewers in a shallow bowl; cover with water. Juice the lemon. Cut the zucchini into ½ inch rounds; toss with a drizzle of oil, ⅓ of the spices and S&P.
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Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add ½ the lemon juice and 2 tbsp butter (double for 4 portions). Fluff and keep warm.
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Prepare the chicken
Meanwhile, pat the chicken dry with paper towel; cut into bite-size pieces. In a large bowl, combine the chicken, tandoori paste, remaining lemon juice and spices, a drizzle of olive oil and S&P.
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Prepare & grill the chicken skewers
Drain the skewers and thread each one with the chicken and zucchini, leaving 1-inch free on the bottom. Grill the chicken skewers* on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 4 min. per side, until cooked through.
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Plate your dish
Divide the raita between your plates and spread out in a circular motion. Top with the bulgur and chicken skewers. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.