Tabbouleh with Spiced Lamb Skewers
A tasty Lebanese inspired salad served with tender lamb on skewers. Our Wholegrain Basmati and Wild rice not only increases the fibre in this dish, it adds a delicious nutty flavour. For a vegetarian version, replace the lamb with soft boiled eggs and sprinkle over the spice rub as before. You can also add pine nuts for an extra crunch. Tildalicious twist: unlike other salads, tabbouleh releases more flavour over time so you can easily double the recipe and have it the next day with a different rice, such as Tilda Lemon and Herbs rice, or with chicken as the protein.
- Time: 30 min
- Servings: 2
Source: Tilda Food Service
Ingredients
- For the Tabbouleh
- pouch Tilda Basmati & Wild rice
- flat parsley, washed and patted dry
- packet of fresh mint, leaves torn from the stalk
- ground allspice
- A pinch of ground cloves
- cherry tomatoes, cut in half or quarters if larger
- lemon juice
- olive oil and a little extra for brushing the meat
- pomegranate seeds
- For the lamb skewers
- lamb leg steaks, cut into 8 x 1 inch cubes
- spring onions, cut each into 3
- For the spice mix
- ground cumin
- garlic granules
- chilli powder