Lamb Kebabs with Spices and Raisin Tabbouleh

PREP: 30 mins COOK: 10 mins Add to My Favourites

2 Ratings


Serves 4

  • 800 g shoulder of lamb, trimmed and cubed
  • 4 tbsp olive oil
  • 2 large lemons
  • 1 bunch of flat-leaf parsley
  • 3 or 4 cloves of garlic
  • 1 level tbsp turmeric
  • 1 level tbsp sumac
  • 250 g bulgur wheat or couscous
  • 50 g raisins
  • salt and pepper
  • 1 small bunch of mint
  • 4 scallions
  • 3 tomatoes


Step 1

Mix 2 tbsp of olive oil with the juice of half a lemon, 2-3 tbsp of chopped flat-leaf parsley, the peeled and sliced garlic cloves, turmeric and sumac in a dish. Add the cubed meat, mix well, then cover and leave to marinate in the fridge for at least 2 hours.

Step 2

Place the bulgur wheat and raisins in a mixing bowl. Pour in 250 ml of boiling water, add a little salt and leave to swell.

Step 3

Meanwhile, chop the rest of the flat-leaf parsley, scallions and mint. De-seed and then dice the tomatoes. Juice the remaining lemons.

Step 4

Pour 2 tbsp olive oil over the bulgur wheat, mix well with a fork to distribute, then add the rest of the ingredients (add lemon juice to taste). Mix and season to taste. Cover and leave in the fridge for at least 2 hours.

Step 5

About 30 minutes before serving, take the meat out of the fridge, thread onto 8 kebab sticks making sure to remove any pieces of garlic. Season with a little salt and pepper. 

Step 6

Grill the kebabs on a barbecue or in a grill pan. 

Step 7

Serve straight away with the tabbouleh.

Chef's Tip

The longer you marinate the meat, the softer and more flavoursome it will become.


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