4 tsp cumin seeds
Freshly ground black pepper
5 garlic cloves, whole
1 Tablespoon preserved lemon, finely chopped
Zest and juice of 1 lemon
1/3 cup extra virgin olive oil
1 1\2 Tbsp flaked salt salt and pepper
8 chicken thighs skin on, cut into thirds
4 large metal skewers
2 white salad onions, peeled and cut in quarters
1 lemon, halved & char grilled to serve\garnish
1 large bunch parsley finely chopped stems and all, plus extra leaves to serve
4 large ripe tomatoes, finely diced seeds and all
1 large white salad onion, diced
1 Tbsp Baharat spice
100g fine cracked wheat burghul
1 Tbsp sea-salt flakes, to serve
2 large lemons, juiced [100ml]
100ml extra virgin oil
1 lemon to serve
4 small fresh pita
To make the marinade add the cumin seeds and salt to a mortar and pestle and lightly grind. Add garlic and grind, then add the preserved lemon and grind to a wet paste. Add zest and juice and stir through oil. Season with pepper.
Season the chicken and massage the marinade into the chicken to coat all sides. Leave to marinate for at least 30 minutes or o’night.
Preheat the barbecue on high. Thread chicken and onion onto skewers os all skin is facing the same way.
Barbecue skin side down over a hot grill for 4-5 mins each side or until cooked through and well browned.
To make the tabouli combine burghul and the baharat and pour boiling water over to cover. Set aside for 10 minutes, drain, then fork to fluff and separate.
Combine the chopped parsley , onion and tomato in a bowl then mix through the soaked burgal. Pour over the oil and lemon juice and season with salt and pepper and toss together. Serve straight away make ahead of time and store in the fridge for up to 2 days.