PROTEIN power
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.