Quick & Easy

Chilli and paprika lamb steaks with tabbouleh

chilli and paprika lamb steaks with tabbouleh




1.To make tabbouleh, cover burghul with cold water in small bowl. Stand about 10 minutes or until burghul softens, drain. Using hands, squeeze out excess water then place in a medium bowl with herbs, tomato and onion. Place juice and oil in screw-top jar and shake well. Drizzle over tabbouleh, toss gently to combine.
2.Combine garlic, spices, mint and water in a medium bowl. Add steaks, turn to coat in mixture.
3.Cook steaks on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover steaks; stand 5 minutes.
4.Serve steaks with tabbouleh.

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