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Chermoula marinated lamb kebabs with tabouleh


  • Blend or process ¾ cup oil with ½ cup parsley leaves, the coriander, garlic, juice of 1 lemon, chilli paste, cumin, turmeric, chutney, salt and pepper. Taste for seasoning.
  • Then toss the lamb in the marinade and refrigerate for an hour or two, turning now and again.
  • At the same time, soak the Bulgar wheat in cold water for 10 mins. Then drain well and squeeze out all the moisture.
  • Skewer the lamb onto skewers and cook on a preheated ridged grill (or BBQ), brushing with the marinade as you do so - stopping the brushing 5 mins before the lamb is ready.
  • To make the tabouleh, gently toss the mint with the remaining parsley, the tomatoes, spring onions, cucumber, the Bulgar wheat, remaining lemon juice, a good splash of oil, salt and pepper. Taste for seasoning.
  • Wrap the pita breads in foil and warm in the oven.
  • Serve the kebabs with a mound of tabouleh and pita bread on the side.


  • olive oil
  • ½ cup whole + ¼ cup coarsely chopped Italian (flat leaf) parsley leaves
  • ½ cup fresh coriander leaves
  • 2 garlic cloves, crushed
  • juice of 2 lemons
  • ½ tbsp chilli paste
  • 1 tspn ground cumin
  • ½-1 tbsp turmeric
  • 2 tbsp Indian mango chutney (or honey)
  • sea salt & freshly ground pepper
  • 3-4 lamb backstraps (boned loins), cubed
  • 200 gm Bulgar wheat (cracked wheat)
  • ¼ cup coarsely chopped mint leaves
  • ½ punnet cherry tomatoes, quartered
  • 2 spring (green) onions, finely chopped
  • ½ continental (telegraph) cucumber, diced
  • pita breads

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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