welcome friends welcome back to the
kitchen today outside
on the vertical beer keg barbecue i have
chicken shawarma going on the spit
so i'm going to make a tabouli salad
because i really like to have this
in my chicken shawarma wrap so i'm going
to start with some
bulgur and some olive oil in this
bowl and
then i'm going to juice this lemon
and i probably only need the juice from
half of the lemon these are
pretty juicy and pretty big
i need about three tablespoons let's see
maybe a little bit more okay so we'll
pour the
lemon juice in here
and give this a really good stir
we're gonna let the bulgur soak in the
olive oil and
lemon juice until it softens
now bulgur is a type of cracked wheat
usually it's
durum wheat that's just been cracked and
this is the super
fine version so it won't need to be
cooked
it should soften just with the oil and
the lemon juice
next up is some parsley and so i've
washed
obviously and dried the parsley and i'm
just going to
chop this up really finely
and i'm chopping the stems and all
some people only use the leaves so
do what you want to do and how you want
to do it
and so it doesn't take too long to get
this chopped up by hand and to get it
fairly fine at that
so that's done into the bowl that we're
going to mix the salad
in next up a couple of green onions and
i'm going to chop them up the same
fairly fine and i'm going to use the
white and the green parts all together
onion now goes in with the parsley
and i'm going to cut up this tomato now
tomato is optional
i'm only going to put in one but i know
that some people put in two
three four tomatoes into this type of
salad
tomato goes in now this next ingredient
is optional and that is mint i know that
some people don't use it
a lot of people do i really like the
flavor but i'm not going to use
too much so i'm going to just chop these
up i'm actually going to shift a nod
which is just a fancy way of saying
chopping it up into little ribbons
so we just stack all the leaves
you don't have to be too neat and tidy
give them a little bit of a roll
and then chop them off finely and you'll
get
little ribbons of mint
into the bowl some
salt
fresh black pepper
and our burger with the
oil and lemon juice
[Music]
let me just give that a good toss so
i'll just give this a taste to see where
we are
it will have to go into the fridge for a
couple of hours to let all of the
flavors come together
and i've got time since the shawarma is
still outside cooking but let's see
all of the flavors are there they just
need time to come together so i'm going
to stick this in the fridge for a couple
of hours and it'll be ready to go
hey glenn hey jules hey friends i saw
the swim outside
it looks great it's looking pretty good
although it looks like you've already
harvested so i've harvested some we're
almost ready to go but i want to
test the tabbouleh before we get going
okay to bully first got absolutely first
got it okay
i was all set i'm like ah looks good
so in the two hours it's been in the
fridge
the flavors are coming together and it's
that very light refreshing
that which is what makes tubular taste
so fantastic
that sounds good it is a must have
topping for shawarma
so come on back for the shawarma video
it's now time for shalom it is now time
for shawarma
thanks for stopping by see you again
soon
you