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These beautifully basted kebabs go down a treat on their own, but the almond and sultana-bejeweled bulghur rounds out the dish so perfectly you’ll wonder how you ever had kebabs without it!

You will need

Serves 4

For the kebabs

  • 2 zucchinis
  • 2 green capsicum
  • 2 red onions
  • 2 red capsicum
  • Skewers

For the Burghul

  • 1 cup fine bulgur wheat (or quinoa for gluten-free option)
  • 2 cups of vegetable stock
  • 2 cups of sultanas
  • 2 cups of slivered almonds
  • Coconut or extra virgin olive oil for toasting

For the dressing

  • 3 cloves garlic, crushed
  • 1/4 cup of extra virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon cumin
  • Small bunch of coriander, finely chopped
  • Salt & pepper

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20 mins to prep

  1. Step 1

    Prepare the dressing by mixing together garlic, olive oil, lemon juice, cumin, coriander, salt and pepper in a bowl.

  2. Step 2

    Chop up zucchinis, capsicums, and onions into small pieces. If using bamboo skewers, soak the skewers in some water to help prevent burning.

  3. Step 3

    Assemble the skewers, then lightly brush some dressing and salt on the veggies and BBQ them on a hibachi or a grill pan until slightly soft. Continue to baste with the dressing while cooking. Set aside once cooked.

  4. Step 4

    To prepare the burghul, add one cup of fine bulgur wheat to a bowl. Boil 2 cups of vegetable stock and then pour it into the bulgur wheat. Cover immediately with a lid and set aside for 10 minutes or until the liquid has been absorbed.

  5. Step 5

    While the bulgur wheat is absorbing, in a pan fry 2 cups of slivered almonds with some coconut or olive oil for about 2–3 minutes. Set aside in a bowl, then repeat with the sultanas. Reserve a few almonds and sultanas for garnish, but add most of them to the bulgur and mix through.

  6. Step 6

    To assemble, pile the bulgar mixture on a large plate, then place the skewers on top, and sprinkle some more roasted almonds and sultanas on top. Then pour over the rest of the dressing and finish off with more fresh coriander on top!

Recipe: Walleed Rasheed

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