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Lamb kebabs with spices and raisin tabbouleh Lamb kebabs with spices and raisin tabbouleh

Lamb kebabs with spices and raisin tabbouleh

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

Preparation: 150 mins 
Cooking: 6 mins
Ingredients

‚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
Method
  • •    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.
     

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