Grilled vegetable kebabs on taboule

Yield: 1 servings

Measure Ingredient
1 \N Cauliflower; (blanched)
1 \N Green pepper
1 \N Red pepper
1 \N Yellow pepper
2 \N Courgettes
250 grams Button mushrooms; (9 oz)
1 large Red onion; (cut into wedges)
1 tablespoon Cracked caraway seeds
1 pinch Cumin
1 pinch Tumeric
150 millilitres Olive oil; (1/2 pint)
1 \N Clove garlic
½ teaspoon Harissa
325 grams Cracked wheat; (soaked for 45
\N \N ; minutes and
\N \N ; drained)
3 tablespoons Parsley
2 \N Onions
2 tablespoons Mint
½ \N Cucumber
150 millilitres Olive oil; (1/2 pint)
3 \N Lemons; Juice of
3 \N Tomatoes; (blanched, de-seeded
\N \N ; and chopped)

FOR THE MARINADE

FOR THE TABOULE

Blend all the ingredients for the marinade, for the kebabs. Arrange the vegetables colourfully on the skewers with an eye for colour, then leave them in the marinade for one hour.

Meanwhile prepare the taboule. Squeeze out any excess water from the soaking taboule, place in a bowl, add the remaining ingredients and blend well together. Season well.

Place in a flat serving dish. Grill the kebabs until charred on all sides and cooked, dress on the taboule. Heat the marinade from the vegetables and pour over the kebabs.

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Converted by MM_Buster v2.0l.

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