Bart's Recipes
Cut the chicken breast into three-centimeter cubes. Mix half of the yogurt with a grated clove of garlic, the paprika, cumin, cinnamon, two tablespoons of lemon juice, one tablespoon of olive oil, salt, and pepper. Toss the chicken in the marinade and let it marinate for at least thirty minutes. Yogurt is more than just a flavor carrier here: the lactic acid and calcium ions tenderize the muscle fibers without making the exterior mushy, which lemon juice alone tends to do if left too long.
Cut the cauliflower into pieces and pulse in a food processor until it reaches the size of couscous grains. Place it in a bowl and mix with two tablespoons of olive oil, lemon juice, and salt. Leave the cauliflower raw, as cooked cauliflower grains become watery and lose their bite.
Quarter the cherry tomatoes and finely chop the red onion. Finely chop a large bunch of parsley and a smaller bunch of mint, and mix everything into the cauliflower.
Thread the chicken onto skewers and grill them in a smoking hot grill pan for eight to ten minutes, turning them regularly a quarter turn, until they have dark grill marks all over and are cooked through.
Whisk the remaining yogurt with the second clove of garlic, salt, and the last of the olive oil. Serve the skewers on top of the tabbouleh with the garlic yogurt and a lemon wedge.
