Lemon Pepper Chicken With Tabbouleh

Delicious chicken salad with the goodness of burghul. This recipe has featured on the show Khanakhazana.

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Lemon Pepper Chicken With Tabbouleh
Main Ingredients Chicken, Bhurgul
Cuisine Fusion
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Lemon Pepper Chicken With Tabbouleh

  • 100 grams Chicken finely chopped
  • 2 small Bhurgul
  • 2 medium Onions
  • 1 small Cucumber
  • 2 tablespoons Burghul (bulgur or burgul) soaked in hot water
  • 1/2 cup +2 Fresh parsley chopped
  • to taste Salt
  • 10-12 Black peppercorns crushed
  • 7 tablespoons Olive oil
  • 2 teaspoons Cornflour/ corn starch
  • 1 Lemon
  • 5-6 cloves Garlic sliced and fried


  1. Quarter the tomatoes, remove the seeds and chop. Put them into a bowl. - See more at:
  2. Cut one onion into cubes and separate the layers. Chop the cucumber without peeling. - See more at:
  3. Add these to the tomatoes in the bowl. Chop the remaining onion. Place burghul and half cup parsley in another bowl. - See more at:
  4. Add salt, quarter teaspoon crushed peppercorns, two tablespoons olive oil and mix. Add the tomatoes, onion and cucumber and mix.
  5. This is tabbouleh salad. Heat two tablespoons olive oil in a pan. Add the chopped onion and sauté till soft.
  6. Add chicken and mix. Add salt, a little of the crushed black peppercorns and sauté.
  7. Mix cornflour in two tablespoons water. Grate the lemon rind into the pan.
  8. Add the cornflour mixture and mix well. Halve the lemon and squeeze the juice into the pan and mix well.
  9. . Grind two tablespoons parsley with three tablespoons olive oil to make flavoured oil.
  10. Place a steel cylinder on the serving plate and put half the chicken mixture into it and press lightly.
  11. Repeat this on another plate. Drizzle the parsley oil over the salad and around it.
  12. Sprinkle some more crushed peppercorns and serve garnished with crisply fried garlic slices.