Recipes
Dinner

Lamb kebabs with bulgur tabbouleh and garlic yogurt

Cumin-spiced lamb skewers with a herb-packed bulgur tabbouleh and garlic yogurt sauce, Lebanese style.

Lamb kebabs with bulgur tabbouleh and garlic yogurt

Mediterranean High protein

Prep
20 min
Cooking
15 min

Per serving

590 kcal

Protein
46 g
Carbs
55 g
Fat
23 g
Fibre
10 g

In these plans

Ingredients

2 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Bulgur, dry, fine or medium 100 g ≈ ¾ cup
  • Lean lamb leg, cut into 3 cm cubes 300 g
  • Olive oil, divided 2 tbsp 25 g
  • Ground cumin 1 tsp
  • Paprika ¾ tsp
  • Ground cinnamon, a pinch ½ tsp
  • Garlic, minced, divided 4 cloves 10 g
  • Salt ¼ tsp
  • Black pepper ½ tsp
  • Fresh parsley, finely chopped 50 g ≈ ¾ cup
  • Tomatoes, finely diced 200 g ≈ 1 cup
  • Cucumber, finely diced 120 g ≈ 1 ¼ cups
  • Green onions, sliced 30 g ≈ ¼ cup
  • Lemon juice, divided 3 ½ tbsp 50 g
  • Plain Greek yogurt (2%) 120 g ≈ ½ cup

Steps

  1. Pour 100 ml boiling water over the bulgur, cover and let stand 15 minutes, until tender. Fluff with a fork and let cool.
  2. Toss the lamb with half the oil, the cumin, paprika, cinnamon, half the garlic and half the salt, then thread onto 2–3 skewers.
  3. Heat a grill pan or barbecue over medium-high heat and cook the skewers for 8–10 minutes, turning every 2 minutes, until browned outside and 63°C (145°F) inside for medium-rare or 71°C (160°F) for medium.
  4. For the tabbouleh, toss the bulgur with the parsley, tomato, cucumber, green onion, the rest of the oil, most of the lemon juice, the rest of the salt and the pepper.
  5. Stir the yogurt with the remaining garlic and lemon juice.
  6. Serve the skewers on the tabbouleh with the garlic yogurt.

Tip: Soak wooden skewers in water for 20 minutes first so they don't burn.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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