Instructions: Thread alternate pieces of vegetables decoratively onto eight wooden skewers that have been soaked in water. Place them in a shallow dish.

Prepare the marinade. Pour marinade over the vegetables, Cover and marinate for 1 hour.

Meanwhile, for the tabbouleh, place the bulgur in a dish towel and squeeze out any excess water. Transfer the bulgur to a bowl, add the remaining ingredients and mix well. Season to taste and place in a flat serving dish.

Take the skewered vegetables out of the marinade, let any excess drip off, then grill on a hot barbecue for 10 to 12 minutes, turning regularly, until lightly charred on all sides and cooked through. Arrange the shashliks on the tabbouleh. Gently heat the marinade in a small pan until just before boiling. Pour the marinade over the kabobs to serve.

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