Lamb Kebabs with Spices and Raisin Tabbouleh

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There's something about cooking kebabs that makes you feel like a casually-cool connoisseur, and these Lamb kebabs with Spices and Raisin Tabbouleh are no exception. And if you marinate them in advance, you can have them on the table in 30 minutes, so you won't have to wait too long to feel secretely smug about your cooking skills.

Preparation: 30 mins (plus 120 mins marination)

Cooking: 20 mins

Ingredients

Serves 4

1450g lamb leg steaks, or shoulder, cut into 2.5cm cubes

4 tablespoons rapeseed or olive oil

Juice of 2 large lemons

1 bunch of freshly chopped flat-leaf parsley

3 or 4 garlic cloves, peeled and sliced

1 tablespoon ground turmeric

1 tablespoon sumac

Salt and freshly milled black pepper

250g bulgur wheat or couscous

50g raisins

250ml boiling water

Salt and pepper

1 small bunch of mint

4 spring onions, finely chopped

3 tomatoes, deseeded and diced

Method

Mix 2 tablespoons of rapeseed or olive oil with half the lemon juice, 2-3 tablespoons of parsley, garlic, turmeric, sumac and seasoning in a bowl. Add the lamb, mix well, then cover and leave to marinate in the fridge for at least 2 hours.
Place the bulgur wheat or couscous and raisins in a mixing bowl. Pour over the boiling water, season and leave to swell.
Add the remaining ingredients and mix well with a fork. Season lightly, if required. Cover and leave in the fridge to chill.
About 30 minutes before serving, remove the lamb from the fridge, thread onto 8 short wooden skewers (previously soaked in water for at least 20 minutes), making sure to remove any pieces of garlic.
Cook in a hot griddle pan or under a preheated grill or prepared barbecue for 12-16 minutes, turning once or until any juices run clear.
Serve with the tabbouleh salad.

Chef's Tip:

The longer you marinate the meat, the softer and more flavoursome it will become.

If preferred use metal skewers instead

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