1

Cut the chicken into 20–24 cubes and halve the dates. In a medium bowl, mix 2 tbsp olive oil, 2 tbsp Langnese Golden Clear Honey, the juice of half a lemon, finely grated garlic, cumin, salt, and pepper. Add the chicken and dates, mix well, and let marinate for at least 20 minutes. Meanwhile, soak the wooden skewers in water for 10 minutes.

2

Place the yogurt in a small bowl. Finely chop about 2 handfuls of mint and add half to the yogurt. Add 1 tbsp lemon juice, 1 tbsp Langnese Golden Clear Honey, and a pinch of salt. Mix well and refrigerate until serving. Set the remaining mint aside for the bulgur.

3

Finely dice the red onion. Heat the vegetable broth until boiling, remove from heat, and stir in the bulgur. Cover and let sit for 10–15 minutes. Transfer the bulgur to a bowl and fluff with a fork. Stir in the diced onion, 1 tbsp olive oil, the remaining chopped mint, and pomegranate seeds.

4

Thread the chicken and dates alternately onto the soaked skewers. Pan-fry over medium heat for 10–12 minutes, turning occasionally, until the chicken is cooked through and slightly caramelized.

5

Arrange the bulgur on plates, top with the chicken skewers, and serve with a dollop of the yogurt-mint dip. Garnish with some fresh mint leaves.