Minted lamb kebabs with tabbouleh recipe

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  • Serves 4
  • 15 mins to prepare and 23 mins to cook
  • 598 calories / serving
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minted lamb HERO

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 the couscous in 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 the beetroot. 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.

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  • Ingredients

  • 560g (1lb 3oz) minted lamb kebabs
  • olive oil, for brushing
  • 125g (4oz) 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
  • 1 small clove garlic, crushed
  • ¼tsp cinnamon
  • 1tbsp red wine vinegar
  • 2tbsp olive oil
  • 1 orange, zest and juice
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  • Calories
  • Sugar
  • Fat
  • Saturates
  • Salt
of an adult's Reference Intake daily amount.
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