In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

Lamb Kebabs with Tabbouleh

Lamb Kebabs with Tabbouleh

In A Pickle’s Curried Apple Chutney is the perfect quick marinade for lamb, and gives these kebabs a huge flavour boost. Serve with tabbouleh, a Lebanese salad made with bulgur wheat, tomatoes, parsley and mint.

Lamb Kebabs with Tabbouleh


  • 2 lamb steaks
  • 3 tbsp In A Pickle Curried Apple Chutney
  • Salt and black pepper

For the tabbouleh:

  • 120g bulgur wheat
  • 3 ripe tomatoes
  • Olive oil
  • Salt
  • A dash of lemon juice
  • A small handful of fresh parsley
  • A small handful of fresh mint


  • Cut the lamb steaks into bite-sized pieces and mix with the In A Pickle Curried Apple Chutney and a little salt and pepper. Marinate for half an hour.
  • Cook the bulgur wheat according to the instructions on the packet. Meanwhile, chop the tomatoes, removing the seeds, and finely chop the fresh parsley and mint.
  • When the bulgur wheat is done, drain it and then dress with a good splash of olive oil, a dash of lemon juice and a pinch of salt. Leave to stand.
  • Assemble the kebabs and cook in a searing hot griddle pan until well-browned on all sides. Mix the bulgur wheat with the tomatoes, parsley and mint, and serve.