Ingredients
Tomato wheat pilaf
Method
1.Combine yoghurt and garlic in a shallow bowl. Reserve half the mixture. Stir cumin into remaining yoghurt mixture and add chicken, rubbing all over to coat in mixture. Cover, refrigerate for 30 minutes.
2.Meanwhile, to make tomato wheat pilaf, heat oil in a medium saucepan over medium-high heat. Stir onion over heat for 3 minutes or until softened. Stir in wheat, water and tomato paste. Bring to the boil, then reduce heat. Simmer, covered, for 15 minutes or until liquid is absorbed. Remove from heat and stand covered for 10 minutes.
3.Combine cucumber, tomato and red onion in a medium bowl for a cucumber salad.
4.Thread chicken equally onto 4 small skewers. Cook chicken on a heated oiled grill plate (or grill or barbecue) for 8 minutes, turning occasionally, or until cooked through.
5.Serve chicken skewers with cucumber salad, reserved garlic yoghurt, tomato wheat pilaf and parsley leaves.
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