Skip to main content

Tabbouleh/Tabouli With Grilled Cumin Chicken And Yogurt-Tahini Sauce

Tabbouleh is a popular Middle Eastern salad and it's an excellent side dish to any grilled meat. The salad is made from soaked bulgur (or burghul) wheat and it's mixed with the usual ingredients like fresh tomatoes, onion, mint, plenty of parsley, and olive oil. So, I made this Tabbouleh With Grilled Cumin Chicken And Yogurt-Tahini Sauce earlier this week. Served it as a sandwich with some warm pita bread. Healthy and just delicious.

Tabbouleh recipe adapted from Falling Cloudberries by Tessa Kiros & Grilled Cumin Chicken from Dean & Deluca Cookbook

Tabbouleh/Tabouli With Grilled Cumin Chicken And Yogurt-Tahini Sauce


200 g (7 oz) Burghul/Bulgar Wheat
1-Cup (250 ml) Cold Water
½ Red Onion, finely chopped
½ tsp Sea Salt
50 to 60 g Chopped Flat Leaf Parsley
2 Tbsp Chopped Fresh Mint Leaves
Juice of 2 Lemons
125 ml (1/2 Cup) Olive Oil
2 Small Ripe Tomatoes, diced

Grilled Cumin Chicken And Yogurt Tahini Sauce
5 Boneless and Skinless Chicken Thighs
2-½ tsp Ground Cumin
2 Cloves Garlic, minced
2 tsp Extra Virgin Olive Oil
Sea Salt
Black Pepper
½ Cup Plain Yogurt
2 Tbsp plus 2 tsp Tahini
2 tsp Fresh Lemon Juice
4 Pita Breads
2 ½ Cups Tabbouleh


Note: You will need to start this salad a few hours, or even a day, before you are going to serve it, as burghul needs soaking, and chicken needs to marinate for at least 6 hours.

Tabbouleh: Put the burghul in a bowl and cover it with cold water. Stir through, cover the bowl with plastic wrap and refrigerate for a few hours or overnight so that the burghul absorbs the water.

Put the onion in a small bowl, cover with some cold water, sprinkle with the salt and leave it for 20 minutes or so before draining away the water and rinsing again.

Drain the burghul through fine sieve, pushing it gently with a wooden spoon to extract any water. Tip it into a bowl and add the parsley, mint, onion, lemon juice and oil. Season with salt and pepper and mix together well. Keep the salad in the fridge and mix the tomatoes through just before serving.

For the chicken: Rub the chicken thighs with the ground cumin, garlic, and olive oil. Season well with sea salt and pepper. Marinate in the refrigerator for 6 to 10 hours.

Mix together well the yogurt, tahini paste, and lemon juice. Thin out with a bit of water to make a smooth, medium-thick sauce. Season to taste with salt and pepper.

When ready to make the sandwiches, prepare a hot grill. Grill the chicken thighs on both sides until just past pink, about 10 minutes. (Alternatively, you can cook the chicken thighs under a preheated broiler, turning once, until just past pink.) Let the cooked thighs rest for 10 minutes, and then cut into slices about ¼ inch thick.

Steam the pita breads until warm, this will make them softer in texture and easier to stuff or fill.

Makes 4 Pita Sandwiches


  1. Tabbouleh is my friend. I may even have tanini in the fridge.

  2. I've eaten tabbouleh a grand total of once in my life, but I never would have guessed that it was so easy to make! Your lovely chicken pita sandwich makes me want to dig in to it immediately!

  3. Mmm, I love a good tabbouleh and stuff pita of some sort, but haven't had either in quite a while. Time to fix that....thanks for reminding me. <3


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W