Friday, June 24, 2011

Minted lamb kebabs with tabbouleh recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Minted lamb kebabs with tabbouleh Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Minted lamb kebabs with tabbouleh.

Ingredients

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

Preparation:

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: 

Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs

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