SOUVLAKI WITH TABBOULEH

Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt, although there are various other variations such as using couscous instead of bulgur. It is originally from the mountains of Syria and Lebanon but has become one of the most popular salads in the Middle East. In the Arab world it is traditionally served as part of a mezze.

Serves 4
30 minutes + 30 minutes marinate
417 kcal per serving


Ingredients

• 500 g minced lamb
• 1 onion, finely chopped
• 1 garlic clove, pressed
• 1 tbsp fresh parsley, chopped
• 1 tbsp ground cumin
• Salt and black pepper
• Oil for frying
• 8 small wooden skewers
• 2 dl bulgur, cooked
• 5 dl parsley, chopped
• 2 tomatoes, finely chopped
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 garlic clove, pressed
• Salt and pepper

Method

1. Soak the skewers in water.
2. Mix the minced lamb, onion, garlic, parsley, cumin, salt and pepper in a bowl.
3. Form into 8 sausage, then stick the skewers into the sausages.
4. Marinate in the refrigerator for 30 minutes so that they become more solid.
5. Cook the bulgur according to pack instructions and let cool.
6. Brush the skewers with a little olive oil and grill for about 7 minutes until the meat is done.
7. Mix the parsley and tomatoes with the bulgur.
8. Mix the lemon, oil and garlic to a dressing and mix with the bulgur.
9. Salt and pepper to taste, then serve with the souvlaki.