Solo: Tabbouleh & Skewers

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Solo: Tabbouleh & Skewers

Bulgur with fresh tomato, cucumber, mint, parsley & lemon, served with juicy beef skewers.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • ¼ x cucumber
  • ¼ cup x bulgur wheat
  • 1 tbsp x tahini
  • 50g x cherry tomatoes – cut into quarters
  • ⅛ x red onion – peel & dice finely
  • 3g x mint – tear leaves
  • 3g x parsley – chop leaves roughly
  • 150g x beef cubes – season with salt & pepper
  • ¼ tbsp x mixed herbs
  • 2 x skewers
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest, then cut in half and juice.

Step 3

Diced cucumber: Trim the ends, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in 1cm cubes.

Step 4

Bulgur wheat: Place a pot on medium-high heat and add boiling water (½ cup for 1). Add the wheat and boil gently for 10 minutes until tender. Drain, season and leave to cool down slightly.

Step 5

Tahini: In a bowl, slowly add HALF the lemon juice and a little water to the tahini, enough to turn the mixture into a pouring consistency. The tahini will go thicker once you start adding the water but keep adding a little at a time. Eventually it will become a runny consistency. Season to taste with salt and pepper.

Step 6

Tabbouleh: Mix together the bulgur wheat, cucumber, tomatoes, red onion, fresh mint and parsley. Add the lemon zest and the REST of the juice, season with salt and pepper and drizzle with olive oil.

Step 7

Skewers: Place a pan on medium-high heat. Toss the beef cubes in a little olive oil and mixed herbs and thread them onto the skewers. When the pan is hot, add the skewers and fry for 8-10 minutes, turning occasionally until brown all over, but still slightly pink inside.

Step 8

Serve the skewers with the tabbouleh on the side and drizzle over the tahini.