Lamb kebabs with chickpea tabouli

You can't go wrong with lamb kebabs for dinner, and this delicious recipe, complete with a fragrant homemade marinade, really lets them shine. They're sure to be adored by kids and adults alike.

  • 20 mins preparation
  • 20 mins cooking
  • 2 hrs marinating
  • Serves 4
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Lamb kebabs
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves
  • 1/2 cup mint leaves, plus extra leaves to serve
  • 1/4 cup extra-virgin olive oil
  • 1/2 wedge preserved lemon, chopped
  • 4 clove garlic, crushed
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 1 kilogram lamb easy carve leg, cubed
  • hummus, chargrilled flatbread, yoghurt, to serve
Chickpea tabouli
  • 400 gram canned chickpeas, rinsed, drained
  • 1/2 cup couscous, cooked following packet instructions
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
  • 1 large tomato, finely chopped
  • 1 lebanese cucumber, finely chopped
  • 2 green onions, sliced
  • 1 medium lemon, juice, zest
  • 2 tablespoon extra-virgin olive oil


Lamb kebabs with chickpea tabouli
  • 1
    In a food processor, combine herbs, oil, lemon, garlic and spices. Process to a smooth paste.
  • 2
    In a large bowl, toss lamb in marinade to coat. Chill, covered, for 2 hours or overnight. Thread lamb cubes onto 8 soaked bamboo skewers.
  • 3
    Preheat an oiled barbecue grill or chargrill pan on high. Cook skewers for 8-10 minutes, turning on all sides, until cooked through.
  • 4
    Meanwhile, to make tabouli; in a large bowl, combine all ingredients. Toss well and season to taste.
  • 5
    Serve lamb skewers with tabouli, flat bread, hummus and yoghurt.

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