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Sticky Apricot Lamb Kebabs with Tabbouleh Salad Sticky Apricot Lamb Kebabs with Tabbouleh Salad

Sticky Apricot Lamb Kebabs with Tabbouleh Salad

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Sweet, sticky and downright tasty, our Sticky Apricot Lamb Kebabs with Tabbouleh Salad will be the star of your next summer gathering or BBQ. Ready in just 25 minutes, simply glaze, grill and gorge these juicy kebabs, which are complemented expertly with the fresh tabbouleh salad if we do say so ourselves. #HoorayForTabbouleh.

Preparation: 10 mins 
Cooking: 15 mins
Ingredients

Serves 4

400g lamb shoulder, or leg, cut into 2.5cm cubes

1 red onion, cut into chunks

75g Feta cheese

60g rocket leaves

For the tabbouleh salad

100g Bulgur wheat

500ml hot vegetable stock

8 spring onions, finely sliced

2 large beef tomatoes, cut in half, seeds removed and finely diced

Half a cucumber, cut in half longways, seeds removed and finely diced

A small handful of freshly chopped mint

A small handful of freshly chopped parsley

2 tablespoons olive oil 

Zest and juice of 1 lemon

Salt and freshly milled black pepper

For the glaze

75g apricot jam

50ml water

3 tablespoons soy sauce

Juice of ½ lime

1 teaspoon freshly grated root ginger

1 garlic clove, crushed

Pinch of chilli flakes

Method
  • For the tabbouleh, boil the bulgur wheat in stock for 10 minutes until tender and all the liquid has been absorbed. Remove from the pan to a serving bowl and cool. Stir in the remaining ingredients just before serving.
  • For the kebabs, thread the lamb and onions onto wooden skewers presoaked in cold water.
  • For the glaze, place the apricot jam, water, soy sauce, lime juice, ginger, garlic and chilli flakes in a small saucepan and bring to the boil.  Reduce the temperature and simmer for a few minutes until the glaze thickens.
  • Preheat a grill or barbecue to medium-high.
  • Cook the lamb for 3-4 minutes on each side, then brush with the glaze and return to the glaze has caramelised.
  • To serve, spoon the tabbouleh equally onto four plates, top with a kebab, crumbled Feta, rocket leaves and drizzle with any remaining glaze.

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