Reviews Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Back to Tabbouleh and Lamb Kebabs All Reviews for Tabbouleh and Lamb Kebabs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Tabbouleh and Lamb Kebabs Credit: Johnny Miller Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup bulgur 1 cup boiling water 3 tablespoons extra-virgin olive oil, plus more for grill 1 to 2 tablespoons lemon juice 2 medium tomatoes, seeded and diced medium 4 scallions, chopped 1/4 cup chopped fresh mint leaves 3/4 cup chopped fresh parsley Coarse salt and ground pepper 2 pounds top round lamb roast, cut into 1 1/2-inch pieces 2 teaspoons ground coriander Plain Greek yogurt and pitas, for serving
Cook’s Notes Preparing BulgurIf you can boil water, you can make tabbouleh: The bulgur absorbs the hot water as it sits, creating an end result that’s light, fluffy, and delicious.
Gallery Tabbouleh and Lamb Kebabs Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Tabbouleh and Lamb Kebabs Credit: Johnny Miller
Tabbouleh and Lamb Kebabs
Credit: Johnny Miller
Tabbouleh and Lamb Kebabs
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup bulgur 1 cup boiling water 3 tablespoons extra-virgin olive oil, plus more for grill 1 to 2 tablespoons lemon juice 2 medium tomatoes, seeded and diced medium 4 scallions, chopped 1/4 cup chopped fresh mint leaves 3/4 cup chopped fresh parsley Coarse salt and ground pepper 2 pounds top round lamb roast, cut into 1 1/2-inch pieces 2 teaspoons ground coriander Plain Greek yogurt and pitas, for serving
Directions
Place bulgur in a medium bowl and add boiling water. Cover with plastic wrap and let stand, 20 minutes; drain. Stir in oil, lemon juice, tomatoes, scallions, mint, and parsley; season with salt and pepper. Cover and refrigerate while you prepare lamb (or up to 3 days).
Heat a grill or grill pan to high. Thread lamb onto eight skewers and season with salt, pepper, and coriander. Clean and lightly oil hot grill. Grill kebabs, about 12 minutes for medium, turning occasionally. Serve with tabbouleh, yogurt, and pitas.
Cook’s Notes Preparing BulgurIf you can boil water, you can make tabbouleh: The bulgur absorbs the hot water as it sits, creating an end result that’s light, fluffy, and delicious.
Cook’s Notes
Preparing BulgurIf you can boil water, you can make tabbouleh: The bulgur absorbs the hot water as it sits, creating an end result that’s light, fluffy, and delicious.
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Tabbouleh and Lamb Kebabs
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tabbouleh and Lamb Kebabs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
