A good marinade is a workhorse, especially if you’re time poor. A flavor-bright chicken and taboulleh recipe by Karen Martini for Better Homes & Gardens calls for cumin seeds, preserved lemon and garlic smashed with a mortar and pestle. Nah.
We replaced these with our Cumin Garlic Preserved Meyer Lemon Paste. Barrel aged 6+ months, cumin and garlic are cured in citrus for more concentrated flavor, so you can get cooking (and eating) faster without sacrificing flavor.
2 garlic cloves, chopped (optional)
2 TBS Cumin Garlic Preserved Meyer Lemon Paste
1/3 cup extra virgin olive oil
Juice ½ Meyer lemon
8 thighs skin on, cut into thirds
4 metal skewers
2 white onions, peeled + cut in quarters
½ Meyer lemon, grilled to serve\garnish (optional)
1 large bunch parsley finely chopped
1 cup diced tomato (seeds and all)
1 cup diced cucumber (seeds and all)
⅓ cup chopped, fresh mint (optional)
1 large white onion, diced½ cup bulghur
½ TBS Bay Leaf Preserved Meyer Lemon Paste
1-2 TBS Meyer lemon juice, to taste (optional)
⅓ cup extra virgin oil + extra to taste
⅓ cup thinly sliced scallion (green onion)
4 small fresh pita or other flat bread you love, such as tortillas
Greek yogurt (plain)
Blend lemon paste with garlic. Stir through oil. Taste before adding salt or lemon juice (you may not need either).
Massage marinade into chicken to coat all sides. Leave for at least 30 minutes. Overnight is better (longer=stronger flavor). If you have only 30 minutes, season the chicken, but go easy with salt and pepper.
Cook or soak bulgur until tender according to package directions. Drain excess water; set aside to cool.
Preheat barbecue on high. Thread chicken and onion onto skewers so all skin is facing the same direction. Barbecue skin side down for 4-5 mins. Turn and grill another 4-5 minutes or until cooked through.
In a bowl, combine parsley, onion, tomato, cucumber and If & When, then mix through the bulgur. Pour over the oil, toss together and adjust to taste (more paste, splash of lemon juice, etc.).
Warm flatbread on grill while chicken rests, and serve with a dollop of yoghurt and tabbouleh.
📸 Better Homes and Gardens
Recipe inspired by, "Lemon and Cumin Barbecue Chicken,"
by Karen Martini