Name: Lamb skewers with tabouli
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Cuisine: holiday
Ingredients: 173.25 gm lemon juice; 56.88 gm olive oil; 2 tsp dried oregano; 500g lamb leg steaks, cut into 2cm cubes; 400g can chickpeas, drained, rinsed; 48.00 gm tahini; 62.50 ml quinoa; 375.00 ml flat-leaf parsley leaves; 1 medium tomato, finely chopped; Pita bread, to serve

Lamb skewers with tabouli

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Experience the exotic flavors of the Middle East with juicy lamb skewers and refreshing tabouli salad.

Ingredients:

173.25 gm lemon juice
56.88 gm olive oil
2 tsp dried oregano
500g lamb leg steaks, cut into 2cm cubes
400g can chickpeas, drained, rinsed
48.00 gm tahini
62.50 ml quinoa
375.00 ml flat-leaf parsley leaves
1 medium tomato, finely chopped
Pita bread, to serve

Instructions:

In a glass or ceramic bowl, mix together 2 tablespoons of lemon juice, 1 tablespoon of oil, and oregano. Add the lamb and toss until coated. Cover and refrigerate for 3 hours, if possible.
Boil chickpeas for 2 minutes, then drain. Allow to cool for 5 minutes. Blend chickpeas, tahini, and remaining lemon juice until smooth. Season with salt and transfer to a bowl.
In a small saucepan over high heat, combine quinoa and 1/2 cup cold water. Cover and bring to a boil, then reduce the heat to low and simmer for 5 minutes until quinoa is softened and water is absorbed. Drain and rinse the quinoa, then transfer to a bowl. Add parsley, tomato, and 2 tablespoons of olive oil.
Skewer the lamb and grill over medium-high heat for 5 minutes, turning until cooked to your liking. Serve with tabouli, hummus, and bread.

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