Spiced Lamb Skewers with Bulgur Wheat Salad Recipe

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20 min


5 min

Nutrition per portion

Calories 680 kCal 34%
Fat 33g 47%
  -  Saturates 15g 75%


  • 800g (1lb 12oz) diced leg of lamb
  • 5 garlic cloves, bashed but not peeled
  • 2tbsp Moroccan spice mix (we used Chermoula, available in supermarkets)
  • 2tbsp olive oil
  • 200g (7oz) bulgur wheat
  • 1 red pepper, finely chopped
  • large handful parsley, roughly chopped
  • 4 spring onions, finely sliced
  • 400ml (14fl oz) natural yogurt
  • large handful mint, leaves finely chopped
  • juice half lemon
  • you will need:
  • 4 skewers


  • Place the lamb, garlic, spice mix and oil in a bowl, combine and leave in the fridge to marinate for at least 1 hour or overnight.

  • To make the bulgur wheat, place in a large bowl and pour boiling water over to about 0.5cm (0.25in) above the grains. Cover with clingfilm and leave for 5 minutes, then remove the clingfilm and ruffle the grains with a fork. If they’re still hard when bitten, pour over a touch more boiling water and leave again. Leave to cool slightly, then mix through the red pepper, parsley and spring onions, and season well.

  • Heat a griddle pan or a grill to high. Remove the lamb from the marinade, push on to 4 skewers, season and grill for about 3 to 5 minutes, turning the skewers occasionally so that they cook evenly – 3 minutes will give you pink lamb, while 5 will ensure that it’s well done.

  • While the lamb is cooking, combine the yogurt, mint and lemon juice, and season. Serve the lamb with the yogurt spooned over and the bulgur wheat on the side.

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