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Sunday Supper & More

Grilled ingredients, out of their element

Marinated lemon-chicken kebabs (Sally Pasley Vargas)
Start with Marinated lemon-chicken kebabs
(Sally Pasley Vargas)
End with Chicken, vegetable, and bulgur pita pockets
By Sally Pasley Vargas
Globe Correspondent / March 24, 2010
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You may not be able to fire up your grill quite yet, but you can crank up one of the most underused knobs on your stove: the broiler setting. Slide something close to the element and you’ll be surprised how nicely it chars.

For these kebabs, cut boneless chicken breasts into pieces suitable for skewering. Lots of vegetables — zucchini, eggplant, red onion, and bell peppers — make this a one-dish preparation. Arrange them on bamboo skewers, slip them under the broiler, and dinner is fairly quick. Add rice and you’ll have full plates.

The next day, re-purpose the chicken kebabs and vegetables for quick stuffed pockets. You’ll need bulgur, which is not so much cooked as it is softened by soaking in a flavorful broth. While the bulgur softens, warm the chicken, vegetables, and pita in the oven and make a simple and refreshing yogurt-cucumber sauce. In the spring, when the weather doesn’t keep you indoors, move your cooking outside. By then, you may be able to pluck fresh mint leaves from your own garden.

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