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Lamb Kebabs with Chickpea Tabbouleh Pump up your week with these healthy meals

SERVES 4 PREPARATION 20 MINUTES (PLUS MARINATING) COOKING 20 MINUTES

½ cup firmly packed fresh

flat-leaf parsley leaves ½ cup mint leaves, plus

extra leaves to serve ¼ cup extra virgin olive oil ½ wedge preserved lemon,

chopped 4 garlic cloves, crushed 1 tablespoon smoked paprika 1 tablespoon ground cumin ½ teaspoon dried chilli flakes 1kg lamb, cut into cubes char-grilled flatbread,

hummus, yoghurt to serve

CHICKPEA TABBOULEH 400g canned chickpeas,

rinsed, drained ½ cup couscous, cooked

following packet instructions ½ cup fresh flat-leaf parsley

leaves, coarsely chopped 1 large tomato, finely chopped 1 Lebanese cucumber,

finely chopped 2 spring onions, sliced juice and zest of 1 lemon 2 tablespoons extra virgin

olive oil

1. In a food processor, combine herbs, oil, lemon, garlic and spices. Process to a smooth paste.

2. In a large bowl, toss the lamb in marinade to coat. Chill, covered, for 2 hours or overnight. Thread lamb cubes onto 8 soaked bamboo skewers (this stops them from burning during cooking).

3. Preheat an oiled barbecue grill or char-grill pan on high. Cook skewers for 8-10 minutes, turning on all sides, until cooked through.

4. CHICKPEA TABBOULEH. In a large bowl, combine all ingredients. Toss well and season to taste.

5. Serve lamb skewers with tabbouleh, flat bread, hummus and yoghurt.