Ingredients
Marinade
4 tsp cumin seeds
1½ Tbsp sea-salt flakes
5 cloves garlic, whole
1 Tbsp finely chopped preserved lemon
Zest and juice of 1 lemon
⅓ cup extra virgin olive oil
Freshly ground black pepper, to season
Chicken
8 chicken thigh fillets, skin on, cut into thirds
Sea-salt flakes and freshly ground black pepper, to season
4 large or 8 medium metal skewers
2 white onions, peeled and quartered
2 small lemons, halved and chargrilled, to serve
Fresh pita and yoghurt, to serve
Tabouli
100g fine cracked wheat burghul
1 Tbsp baharat spice
1 large bunch flat-leaf parsley, finely chopped stems and all, plus extra leaves, to serve
1 large white onion, diced
4 large ripe tomatoes, finely diced
100ml extra virgin olive oil
Juice of 2 large lemons (about 100ml)
1 Tbsp sea-salt flakes, to season
Method
-
To make marinade, add cumin seeds and salt to a mortar and pestle and lightly grind. Add garlic and grind, add preserved lemon and grind to a wet paste. Add zest and juice and stir through oil. Season with pepper.
-
Season chicken and massage marinade into chicken to coat all sides. Leave to marinate for at least 30 minutes, or overnight.
-
Preheat barbecue on high. Thread chicken and onion onto skewers so all skin is facing the same way. Barbecue skin-side down on hot grill for 4-5 minutes on each side, or until cooked through and well browned.
-
Meanwhile, to make tabouli, combine burghul and baharat and pour boiling water over to cover. Set aside for 10 minutes, drain, then fork to fluff and separate.
-
Combine parsley, onion and tomato in a bowl, then mix through
the soaked burghul. Pour over oil and lemon juice and season, then toss. Serve chicken skewers with tabouli, chargrilled lemon, pita and yoghurt, garnished with extra parsley.
