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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.


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