Minted lamb kebabs with tabbouleh recipe
Lamb is a natural foil for herby flavours, and these minted lamb kebabs are great with the homemade tabbouleh. Strong flavours such as beetroot and walnut work with crunchy carrot and herbs, while the zesty dressing adds even more depth.
See method- Serves 4
- 15 mins to prepare and 23 mins to cook
- 600 calories / serving
- Dairy-free
Ingredients
- 560g (1lb 3oz) minted lamb kebabs
- olive oil, for brushing
- 125g couscous
- 175ml (6½fl oz) hot chicken or veg stock
- 15g (½oz) chopped walnuts
- 1 large carrot
- 1 large cooked beetroot
- 2tbsp fresh parsley, finely chopped
- 1tbsp fresh mint, finely chopped
For the dressing
- 1 small clove garlic, crushed
- ¼tsp cinnamon
- 1tbsp red wine vinegar
- 2tbsp olive oil
- 1 orange, zest and juice
Each serving contains
- Energy
- 2500kJ 600.0kcal
- Fat
- 38g
- Saturates
- 14g
- Salt
- 1.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 21.4gProtein 43.4gFibre 1.5g
Method
- Heat a griddle pan, or the grill, until really hot. Brush the kebabs with a little olive oil and cook for about 10 minutes, turning often, until they are browned all over and cooked through.
- Meanwhile, put thecouscousin a large bowl and pour over the hot stock. Cover with clingfilm and leave for 5-10 minutes, until all the stock has been absorbed and the couscous is soft. Heat a small pan over a medium heat, add the walnuts and cook for 3 minutes, until lightly toasted. Leave to cool.
- Peel the carrot, then finely chop, along with thebeetroot. Fluff up the couscous with a fork, then stir through the veg, parsley, mint and walnuts, reserving a little of the herbs and some walnuts to garnish. Whisk together all the dressing ingredients, stir through the couscous and serve alongside the kebabs.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
