Ingredients
- Serves four
- 800 g shoulder of lamb, trimmed and cubed
- 4 tbsp olive oil
- 2 large lemons
- 1 bunch of flat-leaf parsley
- 3 or 4 cloves of garlic
- 1 level tbsp turmeric
- 1 level tbsp sumac
- 250g bulgur wheat or couscous
- 50g raisins
- Salt and pepper
- 1 small bunch of mint
- 4 scallions
- 3 tomatoes</li><li/></ul>
Mix two tablespoons of olive oil with the juice of half a lemon, two to three tablespoons of chopped flat-leaf parsley, the peeled and sliced garlic cloves, turmeric and sumac in a dish. Add the cubed meat, mix well, then cover and leave to marinate in the fridge for at least two hours.
Place the bulgur wheat and raisins in a mixing bowl. Pour in 250ml of boiling water, add a little salt and leave to swell.
Meanwhile, chop the rest of the flat-leaf parsley, scallions and mint. De-seed and then dice the tomatoes. Juice the remaining lemons.
Pour two tablespoons olive oil over the bulgur wheat, mix well with a fork to distribute, then add the rest of the ingredients (add lemon juice to taste). Mix and season to taste. Cover and leave in the fridge for at least two hours.
About 30 minutes before serving, take the meat out of the fridge, thread onto eight kebab sticks making sure to remove any pieces of garlic. Season with a little salt and pepper.
Grill the kebabs on a barbecue or in a grill pan.
Serve straight away with the tabbouleh.
Tip: The longer you marinate the meat, the softer and more flavoursome it will become.
