From ilyce@tpg.com.au Tue Jun 12 14:43:38 2001 Date: 9 Jun 2001 12:18:19 GMT From: ilyce Newsgroups: rec.food.recipes Subject: Lamb Kebabs and Tabbouleh Followup-To: rec.food.cooking Lamb Kebabs and Tabbouleh A simple recipe for spiced up lamb cooked on skewers and served with the classic Middle-eastern burghul (wheat grain) salad. I buy the burghul that has been lightly cooked, dried and ground - available at all health food shops and better delicatessens. Serves 4 For kebabs: 750 g lean lamb (fillet or leg) 1 finely chopped onion 1 Tbsp chopped fresh rosemary (or 1 tsp dried) 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice Grated rind of lemon (optional) 1 Tbsp natural yoghurt (plain) 1/2 tsp paprika 1 tsp ground cumin 1 or 2 cloves garlic, finely chopped Mixed vegetables of choice (zucchini slices, cherry tomatoes, baby squash) For Tabbouleh salad: 1 cup prepared burghul, soaked for 10 minutes in water 1 cup finely chopped parsley 1/2 cup finely chopped mint 2 Tbsp finely chopped tomato flesh 1 small Spanish onion, finely chopped 2 Tbsp finely chopped, peeled cucumber 2 or so Tbsp lemon juice (adjust to taste) 2 Tbsp extra virgin olive oil Cut meat into 2.5 cm cubes. Toss with onion and rosemary. In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika, cumin and garlic. Stir into lamb. Cover and refrigerate at least four hours, preferably overnight. Drain burghul. Mix with other ingredients. Chill until needed. Thread lamb pieces onto skewers - which have been soaked in water to prevent them burning - alternating with vegetables. Baste with marinade and grill or barbecue - taking care not to overcook the meat. Serve with Tabbouleh salad and flat pitta bread. Serve with Hazelnut Cream Dressing. Leftover potential: Poor. All of Ilyce's Recipes go to rwbf@Topica.com (list name is in lower case) rwbf-subscribe@topica.com (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.