Recipe for Lamb Kebabs and Tabbouleh 
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Yield:
4
Ingredients:
Amount Ingredient
FOR KEBABS ----------------
750 gm lean lamb, (fillet or leg)
1 x finely chopped onion
1 tbl chopped fresh rosemary, (or 1 tsp dried)
2 tbl extra virgin olive oil
2 tbl lemon juice
Grated rind of lemon, (optional)
1 tbl natural yoghurt, (plain)
1/2 tsp paprika
1 tsp ground cumin
1 x cloves garlic, finely chopped (1 to 2)
Mixed vegetables of choice, (zucchini slices, cherry tomatoes, baby squash)
----------------- FOR TABBOULEH SALAD ----------------
1 cup prepared burghul, soaked for 10 minutes in water
1 cup finely chopped parsley
1/2 cup finely chopped mint
2 tbl finely chopped tomato flesh
1 sm Spanish onion, finely chopped
2 tbl finely chopped, peeled cucumber
2 x or so Tbsp lemon juice, (adjust to taste)
Instructions:
Instructions: Cut meat into 2.5 cm cubes.

Toss with onion and rosemary.

In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika, cumin and garlic. Stir into lamb. Cover and refrigerate at least four hours, preferably overnight.

Drain burghul.

Mix with other ingredients. Chill until needed.

Thread lamb pieces onto skewers - which have been soaked in water to prevent them burning - alternating with vegetables.

Baste with marinade and grill or barbecue - taking care not to overcook the meat.

Serve with Tabbouleh salad and flat pitta bread.

Serve with Hazelnut Cream Dressing.

Leftover potential: Poor.

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