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[edit] Ingredients
750 |
grams lean lamb, (fillet or leg) |
1 |
finely chopped onion |
1 |
|
2 |
tablespoons extra virgin olive oil |
2 |
tablespoons lemon juice |
|
Grated rind of lemon, (optional) |
1 |
tablespoon natural yoghurt, (plain) |
½ |
teaspoon paprika |
1 |
teaspoon ground cumin |
1 |
|
|
Mixed vegetables of choice, (zucchini slices, cherry tomatoes, baby squash) |
1 |
cup prepared burghul, soaked for 10 minutes in water |
1 |
cup finely chopped parsley |
½ |
cup finely chopped mint |
2 |
tablespoons finely chopped tomato flesh |
1 |
small Spanish onion, finely chopped |
2 |
tablespoons finely chopped, peeled cucumber |
2 |
or so Tbsp lemon juice, (adjust to taste) |
2 |
tablespoons extra virgin olive oil |
[edit] Preparation
Step 1 |
Cut meat into 2.5 cm cubes. |
Step 2 |
Toss with onion and rosemary. |
Step 3 |
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. |
Step 4 |
Drain burghul. |
Step 5 |
|
Step 6 |
Thread lamb pieces onto skewers - which have been soaked in water to prevent them burning - alternating with vegetables. |
Step 7 |
Baste with marinade and grill or barbecue - taking care not to overcook the meat. |
Step 8 |
|
Step 9 |
|
Step 10 |
Leftover potential: Poor. |
[edit] About Lamb Kebabs and Tabbouleh
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