Tabbouleh with Spiced Lamb Skewers
A tasty Lebanese inspired salad served with tender lamb on skewers. Our Wholegrain Basmati and Wild rice not only increases the fibre in this dish, it adds a delicious nutty flavour. For a vegetarian version, replace the lamb with soft boiled eggs and sprinkle over the spice rub as before. You can also add pine nuts for an extra crunch.
Tildalicious twist: unlike other salads, tabbouleh releases more flavour over time so you can easily double the recipe and have it the next day with a different rice, such as Tilda Lemon and Herbs rice, or with chicken as the protein.
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
For the Tabbouleh
- 1 pouch Tilda Wholegrain Basmati & Wild rice
- 60g flat parsley, washed and patted dry
- 10g packet of fresh mint, leaves torn from the stalk
- 1 tsp ground allspice
- A pinch of ground cloves
- 8 cherry tomatoes, cut in half or quarters if larger
- 2 tbsp lemon juice
- 1 tbsp olive oil and a little extra for brushing the meat
- 30g pomegranate seeds
For the lamb skewers
- 300g lamb leg steaks, cut into 8 x 1 inch cubes
- 3 spring onions, cut each into 3
For the spice mix
- 1 tsp ground cumin
- 1 tsp garlic granules
- 1/4 tsp chilli powder (optional)
How to make Tabbouleh with Spiced Lamb Skewers
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Preheat the grill to high
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String a cube of the lamb on a skewer, then thread on a spring onion and repeat until you have 4 lamb cubes and 3 spring onions per skewer . Brush with olive oil and place onto an oven tray and under the grill. Cook the lamb for 4 minutes, turn the skewers over, then repeat for a final 4 minutes
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Whilst the lamb is cooking, combine the cumin, garlic granules and chilli powder to make the spice mix
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Once the meat is ready, remove from the grill and sprinkle generously with the spice mix on all sides and rest under a sheet of kitchen foil to keep warm
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Blitz the parsley and mint in a food processor until finely chopped. Tip into a large bowl and add the ground allspice, cloves, cherry tomatoes, lemon juice and a tablespoon of olive oil. Season generously with salt and pepper
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Cook the Tilda Wholegrain Basmati & Wild rice according to pack instructions. Toss the parsley mixture with the hot rice and lay the warm lamb skewers on top of the tabbouleh and scatter over the pomegranate seeds
