Mint & Garlic Lamb Kebabs with Quinoa Tabouli

Makes 10 Skewers

Ingredients:

  • 1 kg boneless lamb leg, cut into 5 cm cubes

  • 10 tiny onions (pickling onions), peeled and halved

  • 2 zucchini, cut into 2 cm rounds

  • Unleavened or Yeasted grilled

    flatbread, to serve (optional)

  • Roasted chickpea & garlic hommus, to serve (optional)

Marinade:

  • 250 g (1 cup) natural yoghurt

  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, roughly chopped

  • zest and juice of 1 lemon

  • 1/2 cup mint leaves

  • 3 tablespoons flat-leaf parsley leaves

  • 3 teaspoons sea salt flakes

  • 1 teaspoon cracked black pepper

Quinoa Tabouli:

  • 100 g (. cup) red quinoa, well rinsed

  • 1, 1/2 cups flat-leaf parsley leaves, finely chopped

  • 1 cup mint leaves, finely sliced

  • 1 tablespoon chopped oregano

  • 4 spring onions, very finely sliced

  • 3 roma (plum) tomatoes, diced

  • 80 ml (1⁄3 cup) lemon juice

  • 80 ml (1⁄3 cup) extra-virgin olive oil

Method:

To make the marinade, blend the yoghurt, olive oil, garlic, lemon zest and juice, mint, parsley, salt and pepper until smooth using a blender or food processor.

Place the lamb in a large zip-lock bag and pour in the marinade. Seal the bag, pushing out as much air as possible. Massage the bag to ensure the lamb is well coated in the marinade. Refrigerate for 4–8 hours.

To make the tabouli, bring a small saucepan of water to boil and cook the quinoa over medium–low heat for 15 minutes or until tender. Drain and set aside to cool. Combine the quinoa, parsley, mint, oregano, spring onions and tomatoes in a large serving bowl. Whisk together the lemon juice and olive oil and season to taste. Pour over the quinoa mixture and toss well.

Preheat a barbecue grill to medium–high and lightly grease with oil.

Thread cubes of marinated lamb onto 10 flat metal skewers, alternating with pieces of onion and zucchini.

Cook the kebabs for about 8–12 minutes, turning, until browned all over and cooked through.

Transfer the kebabs to a platter and rest for 5 minutes. If desired, serve with

Grilled flatbread and Roasted chickpea & garlic hommus.

Cristy Houghton