This website uses cookies and similar technology to collect and analyse information about the users of this website. Learn more about cookies.

A tasty message from Europe!
Lamb kebabs with spices and raisin tabbouleh Lamb kebabs with spices and raisin tabbouleh

Lamb kebabs with spices and raisin tabbouleh

Recommend this recipe

Share this recipe:

A tasty fusion of sweet and earthy flavours makes for as great midweek meal. 

Preparation: 150 mins 
Cooking: 6 mins

‚Äč‚ÄčIngredients to serve 4

  • •    450g diced  lamb
    •    4 tbsp olive oil
    •    2 large lemons
    •    1 bunch of flat-leaf parsley
    •    3 or 4 cloves of garlic, peeled and sliced
    •    1 level tbsp turmeric
    •    1 level tbsp sumac
    •    250g bulgur wheat or couscous
    •    50g raisins
    •    250ml boiling water
    •    salt and pepper
    •    1 small bunch of mint
    •    4 scallions
    •    3 tomatoes
  • •    Mix 2 tbsp of olive oil with the juice of half a lemon, 2-3 tbsp of chopped flat-leaf parsley, garlic, turmeric and sumac in a dish. Add the diced lamb, mix well, then cover and leave to marinate in the fridge for at least 2 hours.
    •    Place the bulgur wheat and raisins in a mixing bowl. Pour in 250ml of boiling water, add a little salt and leave to swell.
    •    Meanwhile, chop the rest of the flat-leaf parsley, scallions and mint. De-seed and then dice the tomatoes. Juice the remaining lemons.
    •    Pour 2 tbsp olive oil over the bulgur wheat, mix well with a fork to distribute, then add the rest of the ingredients (add lemon juice to taste). Mix and season to taste. Cover and leave in the fridge for at least 2 hours.
    •    About 30 minutes before serving, take the meat out of the fridge, thread onto 4 skewers making sure to remove any pieces of garlic. Season with a little salt and pepper. 
    •    Grill the kebabs on a barbecue or in a grill pan. 
    •    Serve straight away with the tabbouleh.

    Tip: The longer you marinate the meat, the softer and more flavoursome it will become.

Recommend this recipe