Friday, July 1, 2011
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Minted lamb kebabs with tabbouleh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Minted lamb kebabs with tabbouleh.
1 x 560g (1lb 3oz) pack minted lamb kebabs
olive oil, for brushing
125g (4oz) couscous
175ml (6½fl oz) hot chicken or veg stock
15g (½oz) chopped walnuts
1 large carrot
1 large cooked beetroot
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
For the dressing:
1 small clove garlic, crushed
¼ tsp cinnamon
1 tbsp red wine vinegar
2 tbsp olive oil
1 orange, zest and juice
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.
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.
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.
From Tesco Realfood
More Kebab Recipes
Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe
Sticky sausage kebabs with lemon potatoes
Save and share Minted lamb kebabs with tabbouleh recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.