Lamb: Lamb Kebabs 06 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Lamb >> Lamb Kebabs 06


	Lamb Kebabs 06

		Lamb Kebabs and Tabbouleh Serves 4 750 g lean lamb (fillet or leg) 1 finely chopped onion 1 Tbsp chopped fresh rosemary (or 1 tsp dried) 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice Grated rind of lemon (optional) 1 Tbsp natural yoghurt (plain) 1/2 tsp paprika 1 tsp ground cumin 1 or 2 cloves garlic, finely chopped 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 1/2 cup finely chopped mint 2 Tbsp finely chopped tomato flesh 1 small Spanish onion, finely chopped 2 Tbsp finely chopped, peeled cucumber 2 or so Tbsp lemon juice (adjust to taste) 2 Tbsp 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.