Lamb Kebabs with Tabbouleh

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


  • 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


  • 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.