Minted lamb kebabs with apricot and almond tabbouleh

Name: Minted lamb kebabs with apricot and almond tabbouleh | Asda Good Living
Total time: 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 250g Bulgur Wheat; 2 Lemons, juiced and zested; 2 tbsp Olive Oil; 75g Sultanas; 2 x 360g packs Asda Tasty Minted Lamb Kebabs; 75g Dried Apricots, roughly chopped; 1 Courgette, trimmed and coarsely grated; 3 Spring Onions, trimmed and thinly sliced; ½ x 30g pack fresh Mint, leaves picked and roughly chopped; 60g bag fresh Rocket; 40g Flaked Almonds, toasted; Asda Tzatziki, to serve

Full of Middle Eastern flavour, our light summer salad sings with freshness and is great for sharing.

By Asda Good Living,25th June 2024

Cook: 40 Mins

Serves: 6

Price: £2.12 per serving

Nutritional Information

Each 285g serving contains

Energy
5064kj
425kcal

21%

Fat
22.8g

High
33%

Saturates
7.7g

High
39%

Sugars
18.0g

Med
20%

Salt
0.63g

Low
11%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1777kj/425kcal

Ingredients

250g Bulgur Wheat

2 Lemons, juiced and zested

2 tbsp Olive Oil

75g Sultanas

2 x 360g packs Asda Tasty Minted Lamb Kebabs

75g Dried Apricots, roughly chopped

1 Courgette, trimmed and coarsely grated

3 Spring Onions, trimmed and thinly sliced

½ x 30g pack fresh Mint, leaves picked and roughly chopped

60g bag fresh Rocket

40g Flaked Almonds, toasted

Asda Tzatziki, to serve

Method

Add the bulgur wheat to a large, lidded saucepan with 500ml water and a pinch of salt. Cover with a lid, bring to the boil then reduce the heat to low and cook for 10 mins, until the water is mostly absorbed. Remove from the heat and leave to stand for 5 mins, then transfer to a large mixing bowl. Stir through the lemon juice and zest and olive oil, season, then stir well and set aside to cool for 15 mins.

Meanwhile, add the sultanas to a small heatproof bowl and cover with 4 tbsp of just-boiled water. Set aside to soak for 15 mins. Heat your grill to medium and place the kebabs on a wide baking tray lined with foil. Wrap the wooden ends of the skewers with foil before placing under the grill and cook, turning regularly, until deep golden brown all over and cooked through, 15–17 mins. To cook on a medium-hot barbecue (with ashen coals) wrap the skewer end with foil and turn regularly, until nicely charred on the outside and cooked through, for about 15 mins.

Add the apricots, courgette, spring onions, mint and rocket to the cooled bulgur wheat. Drain the sultanas, add to the bowl and stir through. Transfer the bulgur salad to a platter, scatter over the flaked almonds and serve with the kebabs, along with the tzatziki.