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About this recipe: In this Middle Eastern-style salad, bulghur wheat and crisp colourful salad ingredients are tossed with a generous quantity of chopped fresh herbs and a light lemony dressing, then served with succulent pieces of lean lamb. It's the perfect dish for a relaxed meal. Serve with toasted wholemeal pitta triangles and plain yogurt.
Cut the lamb into cubes and marinate, then thread on skewers and grill for 8–10 minutes, turning often. Lay the kebabs across the tabbouleh for serving. * Couscous can be used in place of bulghur wheat. It only needs to be soaked in boiling water for about 5 minutes. * Griddle the lamb rather than grilling it. Heat a ridged cast-iron grill pan over a high heat until hot. Drain the lamb well, and griddle for 3–4 minutes on each side or until browned and cooked to your taste. * Vary the tabbouleh ingredients by replacing the tomatoes and cucumber with 75 g (2 1/2 oz) slivered ready-to-eat dried apricots, 55 g (2 oz) toasted hazelnuts and 100 g (3 1/2 oz) roughly torn watercress or baby spinach leaves. Use a red pepper instead of yellow or orange. * For a vegetarian version, use 340 g (12 oz) Quorn pieces or firm tofu, cut into cubes or strips, in place of the lamb. Marinate, then stir-fry with the marinade for 5 minutes, and toss into the tabbouleh.
Bulghur wheat is not only a useful source of fibre, but like many other cereals it also provides complex (starchy) carbohydrate and B vitamins. * Including garlic in the diet is known to be beneficial for a healthy heart. It is also thought to help clear cold symptoms and chest infections.
B1, B6, B12, C, E, niacin, copper, zinc * B2, iron, potassium * A, folate