Yoghurt marinated lamb skewers with tabouli
6
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A delicious mix of authentic Middle Eastern flavours.
Ingredients
Plain or natural yoghurt, low-fat, no added sugar
160 g, (2/3 cup)
Garlic
1 clove(s), crushed
Fresh mint
1 tsp, (dried)
Dried oregano
1 tsp
Lemon juice
2 tbs
Lamb leg steak, raw
400 g, (buy 500g, fat trimmed)
Burghul, dry
1 cup(s), (or cracked wheat)
Tomato(es)
2 medium, (egg) cut into 1cm pieces
Lebanese cucumber
2 medium, cut into 1cm pieces
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Green shallot(s)
4 individual, thinly sliced
Olive oil
2 tsp
Wholemeal lebanese bread
90 g, (2 small, cut in half)
Instructions
1
Combine half the yoghurt with the garlic, mint, oregano and half the juice in a shallow glass or ceramic dish. Add lamb and toss to coat. Cover and refrigerate for 20 minutes.
2
Meanwhile, place burghul in a large heatproof bowl and cover with boiling water. Set aside for 20 minutes. Drain, squeezing out as much excess water as possible. Transfer to a large bowl. Add tomatoes, cucumber, parsley, shallots, oil and remaining juice. Stir tabouli to combine.
3
Thread lamb onto 8 wooden skewers (see note). Preheat a chargrill or barbecue over high heat. Cook skewers, turning occasionally, for 6–8 minutes or until cooked to your liking.
4
Serve the skewers and tabouli with Lebanese bread and remaining yoghurt.
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