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
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
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
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.