Skewers with oriental vegetables and bulgur wheat


Recipe preparation
  • 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


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


  • 240 g of Tipiak Boulgour
  • 400 g of lamb leg
  • 400 g of beef
  • 3 garlic cloves
  • 1 teaspoon of Ras el Hanout (Moroccan mixed spices)
  • 6 tablespoons of olive oil
  • Salt
  • 1 courgette
  • 1 small red pepper
  • 2 peeled tomatoes
  • 2 tablespoons of canned chickpeas
  • 16 cherry tomatoes
  • 2 onions
  • Grilled sesame

Used in the recipe

Products used

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