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lamb kabob and tabouli

Lamb Kabob and Tabouli

This Mediterranean feast combines grilled lamb kabobs marinated in olive oil, lemon juice, garlic, oregano, and thyme, paired with a fresh and vibrant Lebanese tabouli salad made with parsley, mint, bulgur wheat, tomatoes, and a lemon-olive oil dressing. A delicious and healthy representation of Mediterranean cuisine.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Mediterranean
Servings 5
Calories 500 kcal

Equipment

  • Grill or grill pan
  • Skewers (wooden or metal)
  • Meat thermometer
  • Knife and chopping board
  • Mixing bowls

Ingredients
  

  • For the Lamb Kabobs:
  • 2 lbs boneless lamb leg or shoulder
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic minced
  • 1 tsp oregano
  • 1 tsp thyme
  • Salt and pepper to taste
  • Soaked skewers wooden or metal
  • For the Tabouli Salad:
  • 1 bunch fresh parsley finely chopped
  • 1/2 cup fresh mint finely chopped
  • 1 cup fine bulgur wheat
  • 2 cups tomatoes diced
  • 1 cup green onions thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • Salt to taste

Instructions
 

  • Prepare the Lamb Kabobs:
  • Combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a bowl.
  • Cut the lamb into 1-inch cubes. Add the lamb to the marinade and mix well. Marinate for 6–12 hours in the refrigerator.
  • Preheat the grill to 450–500°F (or use a grill pan).
  • Thread marinated lamb onto skewers, leaving space between each piece.
  • Grill lamb kabobs for about 8 minutes, turning every few minutes to ensure even cooking.
  • Use a meat thermometer to check for desired doneness (145°F for medium-rare). Rest the kabobs before serving.
  • Prepare the Tabouli Salad:
  • Soak the bulgur wheat in olive oil and lemon juice for 30 minutes to 1 hour.
  • Chop the parsley, mint, tomatoes, and green onions finely.
  • In a large mixing bowl, combine soaked bulgur with the chopped vegetables and herbs.
  • Add olive oil, lemon juice, and salt. Mix well and adjust seasoning to taste.

Notes

For the lamb kabobs, use tender cuts like leg or shoulder for the best texture and flavor.
You can also serve the lamb kabobs with tzatziki sauce, pita bread, and fresh herbs like parsley and oregano.
Serve the tabouli in lettuce cups for a traditional touch, and complement with other Mediterranean sides like hummus or baba ganoush.
Adjust the amount of lemon juice and olive oil in the tabouli to your preference for a tangy or mild dressing.