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Lamb Kebabs and Tabbouleh

For Kebabs
750 g Lean lamb; (fillet or leg)
1 Finely chopped onion
1 tb Chopped fresh rosemary; (or 1 tsp dried)
2 tb Extra virgin olive oil
2 tb Lemon juice
Grated rind of lemon; (optional)
1 tb Natural yoghurt; (plain)
1/2 ts Paprika
1 ts Ground cumin
1 Cloves garlic; finely chopped (1 To 2)
Mixed vegetables of choice; (zucchini slices, cherry tomatoes, baby squash)


For Tabbouleh Salad
1 c Prepared burghul; soaked for 10 minutes in water
1 c Finely chopped parsley
1/2 c Finely chopped mint
2 tb Finely chopped tomato flesh
1 sm Spanish onion; finely chopped
2 tb Finely chopped; peeled cucumber
2 Or so Tbsp lemon juice; (adjust to taste)
2 tb Extra virgin olive oil


Cut meat into 2.5 cm cubes.


Toss with onion and rosemary.


In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika, cumin and garlic. Stir into lamb. Cover and refrigerate at least four hours, preferably overnight.


Drain burghul.


Mix with other ingredients. Chill until needed.


Thread lamb pieces onto skewers - which have been soaked in water to prevent them burning - alternating with vegetables.


Baste with marinade and grill or barbecue - taking care not to overcook the meat.


Serve with Tabbouleh salad and flat pitta bread.


Serve with Hazelnut Cream Dressing.


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