makes
10
prep
20 minutes
cook
30 minutes
difficulty
Easy
makes
10
serves
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
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.
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.
