Chicken Shawarma Kebabs

Wash your hands, chopping board and knife. Peel the red onion and remove both ends. Cut your onion into quarters and separate the inner parts from the outer layers. Cut the outer layers in half to create chunks for your skewers. Finely chop the inner parts and put to the side for later.

Now to make the skewers! Feed alternate pieces of chicken and outer onion pieces onto the skewers until all are used up. Set aside. These are your chicken shawarma kebabs!

Bring a pot of water (amount specified in the ingredient list) to the boil. Remove from the heat once boiling and stir in the bulgur wheat. Season with a good sprinkling of salt and a grind of black pepper. Stir in a splash of olive oil. Cover the pot and leave for 15 mins

Preheat your grill to medium-high and then prepare the rest of your ingredients. Remove the core from the red pepper and chop into 1cm squares. Pick the leaves from the mint, parsley and coriander, discard the stalks and roughly chop the leaves. Zest and juice the lemon.

Place your chicken shawarma kebabs on an oven tray and cook under your grill for 10-12 mins. Turn halfway through to ensure even cooking. Tip: The chicken is cooked when it is no longer pink in the middle.

Whilst your chicken cooks, stir your herbs, finely chopped onion, pepper, lemon zest and juice into your bulgur wheat and then taste for seasoning. Stir in another splash of olive oil. This is you tabbouleh! For the dressing, peel and grate the garlic (or use a garlic press if you have one) and mix with the yoghurt. Season with a pinch of salt and a good grind of black pepper