Mint & garlic lamb kebabs with quinoa tabouli

Juicy lamb threaded between chargrilled zucchini and cocktail onion that are great for when the crew are over for a BBQ. Top it off with a fresh tabouli and flatbread.

Mint & garlic lamb kebabs with quinoa tabouli Credit: Smith Street Books

• makes

  10

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 kg (2 lb 3 oz) boneless lamb leg, cut into 5 cm (2 in) cubes
• 10 tiny onions (I use pickling onions), peeled and halved
• 2 zucchini (courgettes), cut into 2 cm (¾ in) rounds
• unleavened or yeasted grilled flatbread, to serve (optional)
• roasted chickpea & garlic hommus, to serve (optional)     

Marinade

• 250 g (9 oz/1 cup) natural yoghurt
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, roughly chopped
• zest and juice of 1 lemon
• ½ cup mint leaves
• ¼ cup flat-leaf (Italian) parsley leaves
• 3 tsp sea salt flakes
• 1 tsp cracked black pepper

Quinoa tabouli

• 100 g (3½ oz/½ cup) red quinoa, well rinsed
• 1½ cups flat-leaf (Italian) parsley leaves, finely chopped
• 1 cup mint leaves, finely sliced
• 1 tbsp chopped oregano
• 4 spring onions (scallions), very finely sliced
• 3 roma (plum) tomatoes, diced
• 80 ml (2½ fl oz/⅓ cup) lemon juice
• 80 ml (2½ fl oz/⅓ cup) extra-virgin olive oil

Marinating time: 4-8 hours

Instructions

To make the marinade, blend the yoghurt, olive oil, garlic, lemon zest and juice, mint, parsley, salt and pepper until smooth using a blender or food processor.

Place the lamb in a large zip-lock bag and pour in the marinade. Seal the bag, pushing out as much air as possible. Massage the bag to ensure the lamb is well coated in the marinade. Refrigerate for 4–8 hours.

To make the tabouli, bring a small saucepan of water to boil and cook the quinoa over medium–low heat for 15 minutes or until tender. Drain and set aside to cool. Combine the quinoa, parsley, mint, oregano, spring onions and tomatoes in a large serving bowl. Whisk together the lemon juice and olive oil and season to taste. Pour over the quinoa mixture and toss well.

Preheat a barbecue grill to medium–high and lightly grease with oil.

Thread cubes of marinated lamb onto 10 flat metal skewers, alternating with pieces of onion and zucchini.

Cook the kebabs for about 8–12 minutes, turning, until browned all over and cooked through.

Transfer the kebabs to a platter and rest for 5 minutes. If desired, serve with Grilled flatbread and roasted chickpea and garlic hommus.

Recipe from Feed The Man Meat (Smith Street Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.