Lemon juice fresh squeezed 1oz
Zest from 1 lemon
Garlic clove diced
Cilantro chopped including stems 1 tb
Crushed red pepper
Olive oil 2 tblspn
Salt & fresh ground pepper
For Tabbouleh Salad:
Bulgar wheat 1 cup soak in hot water 1 – 2 hours or till soft
Parsley Italian flat leaf chop 1 cup
Lemon juice 3 oz
Tomatoes 1 ea diced
Salt & pepper
- When bulgar is soft toss all ingredients together. Adjust seasoning to taste
For Skewer Prep:
- Alternate sword, peppers and onions on any type of skewer and place in marinade for 2-3 hours.
- To cook, lightly season w/ salt and olive oil and place on grill w/ a cover. Turn several times till cooked.
- Place tabbouleh salad in center of plate, carefully remove ingredients from skewer and arrange around tabbouleh. Drizzle w/ olive oil and chopped parsley.
Recipe By Tony Breeze, Executive Chef, Hyatt Regency Chesapeake Bay Resort, Cambridge, Md.