Ketty Elisabeth recently started working with EU co-funded 'Lamb - Tasty Easy Fun' campaign. Here she shares her Lamb Kebabs with Spices and Raisin Tabbouleh. Yum!
Ingredients
Lamb is without a doubt one of my favourite meats to cook at home. I often make Ottolenghi’s lamb shawarma on a Sunday or lamb koftas during the week and I also enjoy a comforting lamb tagine from time to time. I love lamb for its unique flavour and because it works so wonderfully well with spices.
I chose these lamb kebabs with spices and raisin tabbouleh because it’s totally up my street as I use turmeric and sumac a lot in my cooking. The lamb kebabs are super easy to make as it only takes a few minutes to prepare the marinade, you just need to remember to marinate your meat for a few hours before cooking it.
The lamb kebabs are succulent and flavoursome, served with a fresh zingy tabbouleh. Perfect during summer time if you are gathering a few friends for a BBQ or even just want something delicious for dinner.
- 800 g shoulder of lamb, trimmed and cubed
- 4 tbsp olive oil
- 2 large lemons
- 1 bunch of flat-leaf parsley
- 3 or 4 cloves of garlic
- 1 level tbsp turmeric
- 1 level tbsp sumac
- 250 g bulgur wheat or couscous
- 50 g raisins
- salt and pepper
- 1 small bunch of mint
- 4 scallions
- 3 tomatoes
Method
- Mix 2 tbsp of olive oil with the juice of half a lemon, 2-3 tbsp of chopped flat-leaf parsley, the peeled and sliced garlic cloves, turmeric and sumac in a dish. Add the cubed meat, mix well, then cover and leave to marinate in the fridge for at least 2 hours.
- Place the bulgur wheat and raisins in a mixing bowl. Pour in 250 ml of boiling water, add a little salt and leave to swell.
- Meanwhile, chop the rest of the flat-leaf parsley, scallions and mint. De-seed and then dice the tomatoes. Juice the remaining lemons.
- Pour 2 tbsp olive oil over the bulgur wheat, mix well with a fork to distribute, then add the rest of the ingredients (add lemon juice to taste). Mix and season to taste. Cover and leave in the fridge for at least 2 hours.
- About 30 minutes before serving, take the meat out of the fridge, thread onto 8 kebab sticks making sure to remove any pieces of garlic. Season with a little salt and pepper.
- Grill the kebabs on a barbecue or in a grill pan.
- Serve straight away with the tabbouleh.
Tip: The longer you marinate the meat, the softer and more flavoursome it will become.
Preparation time: 30 minutes (+ 2 hrs resting time)
Cooking time: 5 to 8 minutes
You can find more recipes and tips on cooking lamb on http://www.tastyeasylamb.ie/
