Chicken Skewers with Minted Ebly Wheat Salad

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 609 Kcal


  • 1 clove of garlic, pressed
  • 3 tbsp. rapeseed oil
  • 150 g pre-cooked durum wheat (Ebly)
  • 2 spring onions, incl. green parts, onions finely chopped, greens set aside
  • 3 tbsp. herbal wine vinegar
  • 3 dl vegetable bouillon
  • 1 bunch radish, cut in half and then into thin slices
  • 1 bunch peppermint, a little set aside, the rest finely chopped
  • salt and pepper to taste
  • 24 dried sweet apricots (ca. 210 g)
  • 500 g chicken breasts, cut lengthways into 5-mm-thick strips
  • 0.5 dl chicken bouillon, boiling
  • 2 tbsp. mild curry powder
  • 8 short wooden skewers
  • 1 tsp. mild paprika powder
  • 1 tsp. salt
  • 3 tbsp. peanut oil
  • 0.5 tbsp. lemon juice
  • a little oil to fry


  • Heat the oil. Sauté the onions and garlic. Add the Ebly wheat and cook for a further 2 mins. approx. Add the stock, bring to the boil, reduce the heat. Cover and simmer for approx. 10 mins. then leave to cool completely in a bowl.
  • Stir in the vinegar and oil. Finely chop the reserved green part of the spring onions, add with the radish and peppermint, season.
  • Pour the boiling hot stock over the apricots, cover and allow to steep for approx. 10 min.
  • Place the chicken strips on the skewers in an undulating pattern, with 3 apricots each. Combine the curry and remaining ingredients including the lemon juice and mix well. Coat the chicken all over with the mixture.
  • Heat the oil in a non-stick frying pan, reduce the heat. Fry the skewers in batches over a medium heat for about 4 mins. on each side. Arrange the chicken skewers and mint & Ebly wheat salad together and garnish with the reserved peppermint.

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