Minted lamb kebabs with tabbouleh recipe - How to make Minted lamb kebabs with tabbouleh

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Minted lamb kebabs with tabbouleh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Minted lamb kebabs with tabbouleh.

Ingredients

1 x 560g (1lb 3oz) pack minted lamb kebabs
olive oil, for brushing
125g (4oz) couscous
175ml (6½fl oz) hot chicken or veg stock
15g (½oz) chopped walnuts
1 large carrot
1 large cooked beetroot
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped

For the dressing:
1 small clove garlic, crushed
¼ tsp cinnamon
1 tbsp red wine vinegar
2 tbsp olive oil
1 orange, zest and juice

Preparation:

Heat a griddle pan, or the grill, until really hot. Brush the kebabs with a little olive oil and cook for about
10 minutes, turning often, until they are browned all over and cooked through.

Meanwhile, put the couscous in a large bowl and pour over the hot stock. Cover with clingfilm and leave for 5-10 minutes, until all the stock has been absorbed and the couscous is soft. Heat a small pan over a medium heat, add the walnuts and cook for 3 minutes, until lightly toasted. Leave to cool.

Peel the carrot, then finely chop, along with the beetroot. Fluff up the couscous with a fork, then stir through the veg, parsley, mint and walnuts, reserving a little of the herbs and some walnuts to garnish. Whisk together all the dressing ingredients, stir through the couscous and serve alongside the kebabs.

From Tesco Realfood

More Kebab Recipes

Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe
Sticky sausage kebabs with lemon potatoes 
 
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Haloumi kebabs with feta and herb dip recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Haloumi kebabs with feta and herb dip Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese haloumi kebabs with feta and herb dip.

Equipment 
You will need 12 pre-soaked skewers.

Ingredients (serves 4)

12 mini roma tomatoes
1 large brown onion, cut into thin wedges
250g haloumi cheese, cut into 12 pieces
1 red capsicum, cut into 12 pieces
2 zucchini, cut into twelve 2cm-thick rounds
12 button mushrooms
1 large lemon, juiced
2 tablespoons olive oil
1 tablespoon thyme leaves, chopped
1 small red chilli, deseeded, finely chopped
olive oil cooking spray

Feta and herb dip
250g feta cheese, chopped
1 garlic clove, crushed
1 lemon, juiced
1/4 cup olive oil
2 tablespoons dill, chopped
2 tablespoons mint leaves, chopped

Method

1. Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.

2. Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.

3. Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.

4. Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.

Source
Super Food Ideas - February 2006, Page 64
Recipe by Michelle Lucia

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Harissa lamb & pepper kebabs

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Harissa lamb & pepper kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Harissa lamb & pepper kebabs.



Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

Easy
Serves 4
Prep 15 mins
Cook 8 - 10 mins
Low-fat

Ingredients
2 tbsp harissa paste
400g lamb steak, trimmed of any fat and chopped into chunks
2 red peppers , chopped into large chunks
2 red onions , each cut into 8 wedges through the root so the wedges don't fall apart
250g couscous , flavoured or plain
PLUS 1 tbsp olive oil

Method
1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.

2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.

3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Nutrition per serving
351 kcalories, protein 25g, carbohydrate 41g, fat 11 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.26 g

Recipe from Good Food magazine, May 2010.

More Kebab Recipes

Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe
Sticky sausage kebabs with lemon potatoes 

Save and share Harissa lamb & pepper kebabs recipe 

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Tandoori lamb kebabs

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Tandoori lamb kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tandoori lamb kebabs.

Equipment
You'll need 8 pre-soaked bamboo skewers

Ingredients (serves 8)

300g lamb mince
2cm piece ginger, finely chopped
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 tablespoons tandoori curry paste
1/3 cup plain, natural yoghurt
olive oil cooking spray

Method

1. Place mince, ginger, garlic, cumin and a pinch of salt in a medium bowl. Using your hands, mix until well combined. Shape into eight 10cm-long sausages. Thread onto skewers. Place in a large ceramic dish.

2. Combine tandoori paste and yoghurt in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.

3.  Preheat a barbecue plate or chargrill on medium-high heat. Lightly spray with oil. Cook kebabs for 6 minutes each side or until cooked through. Remove to a plate. Cover and set aside for 5 minutes. Serve with raita (see related recipe).

Notes

Use wet hands when shaping mince into sausages to prevent the mixture sticking to your hands.

Source
Super Food Ideas - October 2007, Page 42
Recipe by Alison Adams

Home-style doner kebab - Lamb kofta recipe - Low-fat kofta curry recipe

Save and share Tandoori lamb kebabs recipe 

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Home-style doner kebab - Recipe for Home-style doner kebab

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Home-style doner kebab recipe. Enjoy cooking tasty and easy Middle Eastern food barbecue and learn how to make Home-style doner kebab.

Ingredients (serves 4)

500g lean lamb mince
3 garlic cloves, crushed
1 tbs plain flour
2 tbs each olive oil and chopped parsley
2 tsp each ground cumin and cinnamon
3 tsp ground coriander
1 egg, beaten
Lemon, warmed pita, salad, natural yoghurt and mint, to serve

Method

1. Preheat grill to medium-high. Line base of a 28cm x 8cm lamington pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl. Press into an even layer in the pan.

2. Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2 minutes until cooked through. Slice meat into thin strips, squeeze over lemon, then pack into pita with salad, yoghurt and mint.

Source
delicious. - March 2007, Page 78
Recipe by Valli Little

Iskender kebab recipe - Lamb kebabs recipe - Sticky sausage kebabs with lemon potatoes

Save and share Home-style doner kebab recipe

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Iskender kebab recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Iskender kebab recipe. Enjoy cooking tasty and easy Middle Eastern food barbecue and learn how to make Iskender kebab.

Turkey is famous for its delicious, delicately spiced kebabs and this version is a favourite.

Preparation Time 30 - 150 minutes
Cooking Time 40 minutes
Ingredients (serves 4)

2 brown onions, coarsely grated
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
800g lamb eye of loin (backstrap), cut into 3cm pieces
260g (1 cup) Greek-style natural yoghurt
2 garlic cloves, crushed
2 tsp sweet paprika
1/4 tsp chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
125ml (1/2 cup) water
1 x 400g loaf Turkish bread
2 tomatoes, halved
4 long fresh green chillies
Shredded iceberg lettuce, to serve
Bought tabouli, to serve

Method

1. Combine the onion, lemon juice and 2 tablespoons of oil in a bowl. Add lamb and toss to coat. Cover with plastic wrap. Place in the fridge for 2 hours to marinate.

2. Combine the yoghurt and half the garlic in a small bowl. Cover and place in the fridge.

3. Heat the remaining oil in a medium saucepan over low heat. Add the remaining garlic and cook, stirring, for 1 minute or until soft. Add the paprika and chilli and cook for 30 seconds or until aromatic. Add the passata and water and simmer, stirring occasionally, for 20 minutes or until the sauce thickens.

4. Remove the lamb from the marinade and season with salt and pepper. Thread the lamb onto 4 metal skewers.

5. Preheat a barbecue or large chargrill on high. Add the lamb and cook, turning occasionally, for 10 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

6. Cut the bread crossways into 5 pieces then cut each piece in half horizontally. Add the bread, tomato, and chillies to the barbecue and cook for 2 minutes each side or until charred. Cut the bread into 2cm pieces.

7. Divide the bread, tomato, chillies, lettuce and tabouli among serving plates. Top with the lamb skewers and drizzle over the passata mixture. Serve with the yoghurt sauce.

Notes
You will need 4 long metal skewers for this recipe.

Source
Good Taste - June 2008, Page 98
Recipe by Alison Adams

Lamb kebabs with Dijonnaise potatoes - Lamb cutlets with fattoush - Oregano & paprika lamb kebabs with Greek salad

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Lamb kebabs recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Lamb kebabs recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Lamb kebabs.

Equipment
You'll need 12 fresh rosemary sprigs

Ingredients (serves 4)

600g lamb leg steaks
1 lemon, rind finely grated, juiced
1 tablespoon honey
2 garlic cloves, crushed
2 tablespoons olive oil
700g orange sweet potato, peeled, cut into 1cm-thick slices
70g rocket leaves, trimmed
lemon wedges, to serve

Method

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.

2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.

3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.

4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.

5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Note: You can use bamboo skewers instead of rosemary sprigs, but you will need to add 2 tablespoons of rosemary leaves, finely chopped, to oil mixture in step 2.

Source
Super Food Ideas - September 2005, Page 67
Recipe by Kerrie Mullins

Sticky sausage kebabs with lemon potatoes recipe - Lamb kebabs with Dijonnaise potatoes - Za'atar-crusted lamb cutlets recipe

Save and share Lamb kebabs recipe

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Sticky sausage kebabs with lemon potatoes recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Sticky sausage kebabs with lemon potatoes recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Sticky sausage kebabs with lemon potatoes.

If feeding a family of four, simply double the recipe – kids love these sausage kebabs. This is an ideal dish for the barbecue.

Ingredients

300g new potatoes
6 pork sausages, cut in half
1 small red onion, cut into 12 pieces
1 red pepper, cut into 12 pieces
6 streaky bacon rashers, cut in half
6 rosemary sprigs (with all but the top leaves removed)
Smoky barbecue marinade
1 tbsp olive oil
A knob of butter
The pared zest and juice of ½ lemon
A handful of fresh parsley leaves, chopped

Method

1. Bring a pan of salted water to the boil and cook the new potatoes for 15 minutes until tender.

2. Meanwhile, thread the halves of the sausages, onion, pepper and bacon onto rosemary sprigs and brush with smoky barbecue marinade.

3. Heat 1 tbsp olive oil in a frying pan (or light/preheat the barbecue) and cook or barbecue for 10 minutes, turning occasionally, until the sausages are cooked through and the veg is chargrilled.

4. When the potatoes are cooked, drain and crush with a fork. Stir in butter, seasoning, the lemon zest and juice, and a handful of fresh parsley. Serve the kebabs with the lemon potatoes.

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Lamb kebabs with Dijonnaise potatoes recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Lamb kebabs with Dijonnaise potatoes recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Lamb kebabs with Dijonnaise potatoes.

These lamb kebabs make a wonderful meal with the Dijonnaise potoatoes with spring onions and rocket.

Ingredients

300g baby new potatoes
350g lamb mince
1/2 bunch of spring onions, finely chopped.
3 tablespoons Dijonnaise
a handful wild rocket. Season and toss together. Serve the lamb

Method

1. Boil 300g baby new potatoes, scrubbed and halved, in a pan of lightly salted water for 12 minutes or until tender. Drain, tip into a large bowl and cool slightly.

2. Meanwhile, preheat the grill to medium-high. Put 350g lamb mince in a large bowl with 1/2 bunch of spring onions, finely chopped. Season well, mix with your hands and shape into 16 small balls.

3. Thread onto 4 skewers (soak wooden skewers in water for 30 minutes beforehand to prevent burning) and place on a grill pan lined with foil. Pop under the grill and cook for 5 minutes each side or until lightly charred and just cooked through. Set aside to rest for a few minutes.

4. Add the remaining spring onions, finely sliced, to the warm potatoes, along with 3 tablespoons Dijonnaise and a handful wild rocket. Season and toss together. Serve the lamb skewers with the potatoes and extra Dijonnaise on the side.

Oregano & paprika lamb kebabs with Greek salad Recipe - Eggplant Baba Ganoush Recipe - Hummus and Grilled Vegetable Wrap

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