Title: Lamb Kebabs And Tabbouleh
Categories: Consuming, Passions
Yield: 4 servings

---------------------------------FOR KEBABS---------------------------------
750 g Lean lamb; (fillet or leg)
1 Finely chopped onion
1 tb Chopped fresh rosemary; (or
-1 tsp dried)
2 tb Extra virgin olive oil
2 tb Lemon juice
Grated rind of lemon;
-(optional)
1 tb Natural yoghurt; (plain)
1/2 ts Paprika
1 ts Ground cumin
1 Cloves garlic; finely
-chopped (1
To 2)
Mixed vegetables of choice;
-(zucchini slices,
; cherry tomatoes,
; baby squash)

----------------------------FOR TABBOULEH SALAD----------------------------
1 c Prepared burghul; soaked for
-10
; minutes in water
1 c Finely chopped parsley
1/2 c Finely chopped mint
2 tb Finely chopped tomato flesh
1 sm Spanish onion; finely
-chopped
2 tb Finely chopped; peeled
-cucumber
2 Or so Tbsp lemon juice;
-(adjust to taste)
2 tb Extra virgin olive oil

Cut meat into 2.5 cm cubes.

Toss with onion and rosemary.

In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt,
paprika, cumin and garlic. Stir into lamb. Cover and refrigerate at least
four hours, preferably overnight.

Drain burghul.

Mix with other ingredients. Chill until needed.

Thread lamb pieces onto skewers - which have been soaked in water to
prevent them burning - alternating with vegetables.

Baste with marinade and grill or barbecue - taking care not to overcook the
meat.

Serve with Tabbouleh salad and flat pitta bread.

Serve with Hazelnut Cream Dressing.

Leftover potential: Poor.

Converted by MC_Buster.

Per serving: 151 Calories (kcal); 14g Total Fat; (79% calories from fat);
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.