Lamb On Skewers
Recipe: #29644
June 04, 2018
Categories: Salads, Vegetable Salad, Lamb/Mutton, Bulgur (cracked wheat), Middle Eastern Potluck, Grilling (Outdoor), Gluten-Free, No Eggs, more
"From our week day newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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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 by Step Method
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
No special items needed.
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