minted lamb HERO

Minted lamb kebabs with tabbouleh recipe

439 ratings

See method

  • Serves 4
  • 15 mins to prepare and 23 mins to cook
  • 600 calories / serving

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
  • 1 small clove garlic, crushed
  • ¼tsp cinnamon
  • 1tbsp red wine vinegar
  • 2tbsp olive oil
  • 1 orange, zest and juice

Each serving contains

  • Energy

    2500kj
    600kcal
    30%
  • Fat

    38g 54%
  • Saturates

    14g 70%
  • Sugars

    5g 6%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 21.4g Protein 43.4g Fibre 1.5g

Method

  1. 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.
  2. 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.
  3. 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.

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.

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