Photo of Yoghurt marinated lamb skewers with tabouli by WW

Yoghurt marinated lamb skewers with tabouli

10
10
6
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
A delicious mix of authentic Middle Eastern flavours.

Ingredients

Low-fat natural yoghurt

160 g, (2/3 cup)

Garlic

1 clove(s), crushed

Fresh mint

1 tsp, (dried)

Dried oregano

1 tsp

Lemon juice

2 tbs

Lean lamb leg steak

400 g, (buy 500g, fat trimmed)

Burghul

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.