• Dice the two meats and let it marinade for one hour in a dish with 2 crushed garlic cloves, the blend of spices, 4 tablespoons of olive oil and some salt
• Meanwhile, rinse then dice the courgette and the red pepper
• Peel and crush the remaining garlic clove
• Brown the courgette, the pepper and the garlic with some olive oil. Add the rest of spices and 2 tablespoons of water. Cover and cook for 10 minutes over medium heat
• Slice the tomatoes and add it to the mix
• Add the chickpeas, salt, pepper, cover and cook for 5 minutes
• Prepare the Boulgour as indicated on the pack
• Meanwhile, prepare the skewers alternating pieces of meat with cherry tomatoes and with the onion slices
• Sprinkle with grilled sesame and grill the skewers in the oven for 15 minutes (gas mark 7)
• Serve the skewers with the vegetables and the Boulgour

Suggestion:

• You can also grill the skewers on a barbecue for a tastier result