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Nice 'n' spicy lamb skewers with herby bulgur - ready in just 30 mins, a perfect midweek dinner
Turn the grill to medium-high. Put 8 wooden skewers in a tray of cold water to soak (this will prevent them from burning during cooking). Tip the bulgur wheat into a pan, cover with water, season with salt, stir, and boil for 5-7 minutes until tender. Drain well and leave to cool.
Put the lamb in a large mixing bowl and add 1 tablespoon of the olive oil and the harissa spice mix. Stir to coat the lamb. Preheat the grill.
Remove the skewers from the water. Thread the lamb and the tomatoes onto the skewers, place on a large baking tray and grill for 10-12 minutes, turning halfway through.
Mix the bulgur wheat, chopped parsley, lemon zest and juice, remaining olive oil and some salt and pepper in a large bowl. Combine the yogurt, mint and some seasoning in a separate small bowl for the dipping sauce.
Divide the herby bulgur wheat between 4 plates, top with the lamb skewers and serve with the yogurt dip and some lemon wedges.
Recipe by Liberty FennellWe use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.