Lamb Skewers with Herb Rice Tabbouleh
Grilled spiced lamb cubes threaded with spring onions, served over fragrant basmati and wild rice tossed with fresh parsley, mint, allspice, and cloves. Finished with pomegranate seeds and topped with warm lamb skewers brushed with olive oil.
Ingredients
- 1 pouch Tilda Basmati and Wild ricecouscous or bulgur wheat1:1grainadds gluten
changes tabbouleh texture significantly
- 2 oz flat parsley, washed and patted drycilantro1:1herb
similar freshness but distinct flavor profile
- ⅓ oz fresh mint leaves, torn from stalk
- 1 tsp ground allspice
- 1 pinch ground cloves
- 8 count cherry tomatoes, cut in half or quarters if larger
- 2 tbsp lemon juice
- 1 tbsp olive oil
- olive oil, for brushing meat(optional)
- 1 oz pomegranate seeds
- 11 oz lamb leg steaks, cut into 8 x 1 inch cubeslamb shoulder or beef sirloin1:1protein
affects cooking time slightly
- 3 count green onions, cut each into 3 pieces
- 1 tsp ground cumin
- 1 tsp garlic granules
- ¼ tsp chilli powder(optional)
Instructions
- 1
Preheat grill to high
- 2
Thread lamb cubes and green onions pieces alternately onto skewers, starting and ending with lamb. Brush with olive oil and place on an oven tray under the grill
- 3
Cook for 4 minutes, turn skewers over, then cook for another 4 minutes
- 4
While lamb cooks, combine cumin, garlic granules, and chilli powder
- 5
Remove lamb from grill, sprinkle spice mix generously on all sides, and rest under kitchen foil to keep warm
- 6
Blitz parsley and mint in a food processor until finely chopped. Transfer to a large bowl and add allspice, cloves, cherry tomatoes, lemon juice, and olive oil. Season with salt and pepper
- 7
Cook rice according to package instructions
- 8
Toss parsley mixture with hot rice. Arrange lamb skewers on top and scatter pomegranate seeds over
Tips
Soak wooden skewers in water for at least 30 minutes before threading to prevent burning under the grill
Pat parsley and mint completely dry before processing to prevent the mixture from becoming wet
Don't skip the resting step under foil; it keeps the lamb warm and allows residual heat to cook through
Good to Know
Leftover tabbouleh (without lamb) keeps refrigerated in an airtight container for up to 2 days. Lamb skewers best consumed fresh but can be refrigerated for 1 day and reheated gently under the grill.
Prepare herb mixture and cook rice up to 4 hours ahead; store separately. Thread skewers and make spice mix up to 2 hours ahead. Grill lamb just before serving.
Serve immediately while lamb is warm and rice is still hot. Arrange skewers on top of tabbouleh and garnish with pomegranate seeds at table.
Common Mistakes
Do not skip soaking wooden skewers to avoid them charring under the grill
Do not process parsley and mint when wet to avoid releasing excess moisture and creating a paste
Do not cook lamb beyond 4 minutes per side to avoid drying it out
Do not assemble with cooled rice to avoid uneven temperature distribution and bland flavor
Substitutions
changes tabbouleh texture significantly
affects cooking time slightly