Turkish chicken kebabs | Women's Weekly Food

Ingredients

• 1 cup (280g) low-fat plain yoghurt
• 1 clove garlic, crushed
• 1 teaspoon ground cumin
• 300 grams chicken thigh fillets, trimmed, cut into 3cm cubes
• 2 tablespoons fresh flat-leaf parsley leaves
• 2 teaspoons olive oil
• 1/2 (65g) lebanese cucumber, thinly sliced
• 1 (150g) tomato, thinly sliced
• 1/4 (25g) red onion, thinly sliced
• Tomato wheat pilaf
• 1 (80g) brown onion, finely chopped
• 3/4 cup (120g) cracked wheat
• 1 1/2 cup (325ml) water
• 1 tablespoon salt-reduced tomato paste