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.