Spicy lamb skewers with herby bulgur
Prep time: 20 minsTotal time: 
Spicy lamb skewers with herby bulgur
Prep time: 20 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 150g dried bulgur wheat
- 1 x 450g pack diced lamb
- 3 tbsp olive oil
- 2 tbsp harissa spice blend or other spice mix
- 2 x 180g packs cherry tomatoes on the vine
- 1 x 28g pack flat-leaf parsley, leaves finely chopped
- zest and juice of 1⁄2 large lemon, plus wedges to serve
- 200g thick Greek yogurt
- 1 tbsp dried mint
Step by step
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Turn the grill to medium-high. Put 8 wooden skewers in a tray of cold water to soak (this will prevent them from burning during cooking). Tip the bulgur wheat into a pan, cover with water, season with salt, stir, and boil for 5-7 minutes until tender. Drain well and leave to cool.
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Put the lamb in a large mixing bowl and add 1 tablespoon of the olive oil and the harissa spice mix. Stir to coat the lamb. Preheat the grill.
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Remove the skewers from the water. Thread the lamb and the tomatoes onto the skewers, place on a large baking tray and grill for 10-12 minutes, turning halfway through.
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Mix the bulgur wheat, chopped parsley, lemon zest and juice, remaining olive oil and some salt and pepper in a large bowl. Combine the yogurt, mint and some seasoning in a separate small bowl for the dipping sauce.
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Divide the herby bulgur wheat between 4 plates, top with the lamb skewers and serve with the yogurt dip and some lemon wedges.
Recipe by Liberty Fennell
