Thursday, February 25, 2010

Lamb Shish-Kabbobs with Tabbouleh

Lamb Shish-Kabobs and Tabbouleh


Water to cover
½ cup bulgur wheat
1 cup parsley leaves, minced
¾ cup mint leaves, minced
¼ cup green onions, minced
1 cucumber, seeds removed and diced small
4 oz ripe tomato, seeds removed and diced small
1 tsp lemon juice, add more if needed
1 tsp olive oil, add more if needed
Salt and pepper to taste

Boil water in a medium size pot. Remove from heat and soak bulgur wheat. Cover and let it rest for about 50 minutes.

In a medium-size bowl mix cucumber, tomato, parsley, mint, and green onions.

Strain bulgur wheat and add to the cucumber mixture. Season with salt and pepper; add lemon juice and olive oil. Mix until all ingredients are thoroughly incorporated. Cover and put it in the refrigerator.


2 lbs lamb leg cut in cubes
½ cup balsamic vinegar
1/8 tsp Tahitian extract
1/8 dried oregano
¼ tsp fresh mint leaves chopped
½ cup olive oil
1 Zucchini cut in crescents
Salt and pepper to taste

Season lamb with salt and pepper. Mix the rest of the ingredients in a small bowl and marinade the lamb.
Arrange the shish-kabobs by alternating meat and zucchini. Brush them with the marinade and grill for about 3-5 minutes each side on high heat.


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