Lamb Kebabs with Tabbouleh
In A Pickle?s?Curried Apple Chutney?is the perfect quick marinade for lamb, and gives these kebabs a huge flavour boost. Serve with tabbouleh, a Lebanese salad made with bulgur wheat, tomatoes, parsley and mint.
Lamb Kebabs with Tabbouleh
Ingredients
- 2 lamb steaks
- 3 tbsp In A Pickle Curried Apple Chutney
- Salt and black pepper
For the tabbouleh:
- 120g bulgur wheat
- 3 ripe tomatoes
- Olive oil
- Salt
- A dash of lemon juice
- A small handful of fresh parsley
- A small handful of fresh mint
Instructions
- Cut the lamb steaks into bite-sized pieces and mix with the In A Pickle Curried Apple Chutney and a little salt and pepper. Marinate for half an hour.
- Cook the bulgur wheat according to the instructions on the packet. Meanwhile, chop the tomatoes, removing the seeds, and finely chop the fresh parsley and mint.
- When the bulgur wheat is done, drain it and then dress with a good splash of olive oil, a dash of lemon juice and a pinch of salt. Leave to stand.
- Assemble the kebabs and cook in a searing hot griddle pan until well-browned on all sides. Mix the bulgur wheat with the tomatoes, parsley and mint, and serve.