Lamb Kebabs with Chickpea Tabbouleh
SERVES 4 PREPARATION 20 MINUTES (PLUS MARINATING) COOKING 20 MINUTES
½ cup firmly packed fresh flat-leaf parsley leaves
½ cup mint leaves, plus extra leaves to serve
¼ cup extra virgin olive oil
½ wedge preserved lemon, chopped
4 garlic cloves, crushed
1 tablespoon smoked paprika
1 tablespoon ground cumin
½ teaspoon dried chilli flakes
1kg lamb, cut into cubes
char-grilled flatbread, hummus, yoghurt to serve
CHICKPEA TABBOULEH
400g canned chickpeas, rinsed, drained
½ cup couscous, cooked following packet instructions
½ cup fresh flat-leaf parsley leaves, coarsely chopped
1 large tomato, finely chopped
1 Lebanese cucumber, finely chopped
2 spring onions, sliced
juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
1. In a food processor, combine herbs, oil, lemon, garlic and…
