Lamb On Skewers

6
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From our week day newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK
  • FOR SALAD

Nutritional

  • Serving Size: 1 (263.4 g)
  • Calories 465.7
  • Total Fat - 30.2 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 74.4 mg
  • Sodium - 928.6 mg
  • Total Carbohydrate - 27 g
  • Dietary Fiber - 6.3 g
  • Sugars - 4.2 g
  • Protein - 23.4 g
  • Calcium - 106.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 29.2 mg
  • Thiamin - 0.2 mg

Step 1

Rinse burghul under cold running water and drain well and then transfer to a bowl, add a pinch of salt and cover with boiling water and then cover with plastic wrap and stand for 30 to 40 minutes and then drain well.

Step 2

Put mince, onion, garlic, spices, mint, extra salt and burghul in the large bowl of an electric mixer and beat on low, using paddle attachment, for 3 minutes and then add cold water and beat until mixture bind together.

Step 3

Using your hands, mould mince mixture in a sausage shape around six flat metal skewers and then put on a plate, cover with plastic wrap and refrigerate until firm.

Step 4

To make salad, put carrot in a bowl and season with salt and then pour over vinegar, then drizzle with oil.

Step 5

Spoon over a little of pomegranate and mint, reserving remaining to serve.

Step 6

Preheat a barbecue grill to high or put a chargrill pan over a high heat and cook skewers turning occasionally, for 10 minutes or until cooked through and browned.

Step 7

Put skewers on a serving platter and spoon over yoghurt, remaining mint and little of the remaining pomegranate.

Step 8

Serve skewers with lemon wedges, salad and remaining yoghurt and pomegranate.

Tips & Variations


No special items needed.