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Minted lamb kebabs with tabbouleh recipe

Minted lamb kebabs with tabbouleh recipe

441 ratings

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


  • 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

For the dressing

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

Each serving contains

  • Energy

  • 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


  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 

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