Go Back
–+ servings
Print

Grilled Lamb Kebabs & Tabbouleh

quick, simple and the PERFECT BBQ dish!
Course Dinner, Lunch
Cuisine Australian, BBQ, Middle Eastern
Keyword lamb kebabs, Lamb Leg, Mollydooker, tabbouleh
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 1356kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • BBQ skewers
  • BBQ or grill pan
  • grater
  • mixing bowl x 2
  • saucepan & lid
  • measuring/weighing utensils

Ingredients

Kebabs

  • 600 g butterflied lamb leg
  • 1 red onion
  • 2 capsicums
  • olive oil
  • salt

Tabbouleh

  • 1/2 cup quinoa
  • 1 avocado
  • 2 tomatoes
  • 1/2 red onion small onion
  • 75 g parsley
  • 10 g mint
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 50 g cucumber
  • salt

Yoghurt Dressing

  • 250 g Greek yoghurt
  • 2 tbsp lime juice
  • 5 mint
  • 100 cucumber
  • 1 clove garlic
  • salt
Metric - US Customary

Instructions

Tabbouleh

  • Cook the quinoa according to the packet
  • Chop the parsley & mint finely or use a food processor to do it quicker
  • Dice the cucumber, onion, avocado & tomatoes into small pieces (see attached photo)
  • Once the quinoa has cooked allow to cool for 10 minutes and toss all the ingredients together
  • Store in the fridge until ready to use

Lamb Kebabs

  • Cut the lamb leg into bite-sized pieces (approx. 2-3cm)
  • Cut the onion & capsicums into similar sized pieces
  • Place all the pieces onto BBQ skewers, oil & season them
  • Cook the skewers on direct heat on the BBQ @200c for 6-8 minutes, turning every 2 minutes for even cooking
  • Allow to rest for 2-3 minutes before serving *see tips*

Yoghurt Dressing

  • Grate the cucumber using the smallest edge on a box grater
  • Dice the mint finely and crush the garlic
  • Mix all ingredients together (incl any cucumber juice) and store in the fridge until ready to use!

Notes

Tip/Tricks

  • one of the best thing about this dish is you can prepare every component in advance so come dinner time all you need to do is cook the skewers – making it perfect for dinner parties!
  • use lamb leg NOT shoulder as the shoulder is tougher and will leave you with chewier meat
  • ALWAYS rest your meat before serving it – this allows the juices to redistribute giving you a juicer piece of meat

Nutrition

Calories: 1356kcal | Carbohydrates: 196g | Protein: 77g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 64mg | Sodium: 258mg | Potassium: 11337mg | Fiber: 61g | Sugar: 113g | Vitamin A: 9641IU | Vitamin C: 364mg | Calcium: 1205mg | Iron: 21mg