Grilled LAMB Skewers WITH Bulgur Wheat
- 20m Prep Time
- 15m Cook Time
- 45m Ready In
Grilled lamb skewers marinated in a spicy chili-garlic paste, served with a fresh bulgur wheat salad and yogurt. Perfect for a flavorful weeknight dinner.
Ingredients
- 1 red chilli deseeded
- 4 clove garlic peeled
- 9.86 ml ground cumin
- 9.86 ml ground coriander
- 2.46 ml ground cinnamon
- 59.1 ml olive oil
- 800 g boned, trimmed, lamb leg cut into 2.5cm/1in cubes
- sea salt
- freshly ground black pepper
- natural yogurt
- 190 g bulgur wheat
- 100 g sun-dried tomatoes roughly chopped
- 0.5 red onion finely chopped
- 1 red chilli deseeded and finely chopped
- 1 dill leaves finely chopped
- 1 parsley leaves finely chopped
- 0.5 lemon juiced
- 29.6 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 11 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 402 mg
- Iron: 10.2 mg
- Magnesium: 220 mg
- Phosphorus: 814 mg
- Potassium: 2253 mg
- Zinc: 10.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml ground cumin
- 9.86 ml ground coriander
- 2.46 ml ground cinnamon
- 59.1 ml olive oil
- sea salt
- freshly ground black pepper
- natural yogurt
- 190 g bulgur wheat
- 29.6 ml olive oil
Prepare
- 1 red chilli, deseeded
- Peel 4 clove garlic
- 800 g boned, trimmed, lamb leg, cut into 2.5cm/1in cubes
- 100 g sun-dried tomatoes, roughly chopped
- 0.5 red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 dill leaves, finely chopped
- 1 parsley leaves, finely chopped
- Juice 0.5 lemon
Let's Cook
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Step 1.
In a mini food processor, combine the deseeded red chilli, garlic cloves, and a good pinch of salt. Grind to a smooth paste. Add ground cumin, ground coriander, ground cinnamon, and olive oil; blend until smooth. Transfer to a large mixing bowl, add the lamb cubes, and mix until well coated. Cover with plastic wrap and marinate for 30 minutes at room temperature, or refrigerate overnight if time allows.
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Step 2.
While the lamb marinates, soak four wooden skewers in water for 30 minutes to prevent burning under the grill.
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Step 3.
To make the bulgur wheat salad, cook the bulgur wheat in a saucepan of boiling water for 8–10 minutes until tender but still with a little bite. Drain in a sieve, rinse with cold water, and squeeze out excess water with your hands. Transfer to a mixing bowl and add sun-dried tomatoes, finely chopped red onion, deseeded and finely chopped red chilli, chopped dill, chopped parsley, lemon juice, and olive oil. Season with salt and pepper and toss well to combine.
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Step 4.
Preheat the grill (broiler) to high. Divide the marinated lamb into four portions and thread each portion onto a soaked skewer. Place the skewers under the hot grill and cook for 3–4 minutes per side, until the lamb is golden brown on the outside and pink and juicy in the middle. Serve hot with the bulgur salad, a dollop of natural yogurt, an extra grind of pepper, and a scattering of dill sprigs.