Spiced lamb kebabs & burghul salad

Serves 4

Prep 20 minutes (plus marinating)

Cook 10 minutes


·         Lean lamb fillet, 500g, 3cm pieces

·         White onion, 1, cut into wedges

·         Wooden skewers, 8, soaked

·         Olive oil, ¼ cup

·         Sumac, 2 teaspoons

·         Ground cinnamon, 1 teaspoon

·         Ground chilli, 1 teaspoon

Burghul salad

·         Coarse burghul, 1 cup, soaked (see tip)

·         Craisins, ½ cup, chopped

·         Flaked almonds, ½ cup, toasted

·         Extra-virgin olive oil, 2 tablespoons

·         Ground nutmeg, ½ teaspoon

·         Fresh parsley leaves, 1/3 cup, torn


1.    Thread lamb and onion alternately onto skewers. Arrange in a deep baking dish

2.    In a small jug, combine oil and spices. Pour over lamb. Season to taste. Marinate at least 30 minutes, turning

3.    Burghul salad: In a large bowl, combine burghul, craisins, almonds, oil and butmeg. Season to taste. Cool slightly.

4.    Preheat barbecue or char-grill pan on high. Cook kebabs 8 – 10 minutes, turning, until cooked through. Toss parsley through salad and serve with kebabs.

Description: Description: Spiced lamb kebabs & burghul salad

Spiced lamb kebabs & burghul salad

Top tips

  • To prepare burghul, place in a bowl and cover with just-boiled water. Soak 5 minutes, until water is absorbed

Garlic chicken with tomato salad

Serves 4

Prep 15 min

Cook 20 min


·         Skinless chicken breast, 4 x 200g

·         Olive oil, ¼ cup

·         Baby rocket leaves, 80g packet

·         Mixed cherry tomatoes, 250g punnet, halved

·         Cheesy bread, to serve (see tip)

Garlic sauce

·         Garlic, 8 cloves

·         Extra-virgin olive oil, ½ cup

·         Lemon, 1 juice, plus extra cheeks to serve


1.    Preheat oven to moderate, 180C

2.    Garlic sauce: Roughly chop garlic in food processor. In a jug, combine oil and lemon juice. With motor running, drizzle in oil mixture until creamy and smooth. Season to taste

3.    Cut 2 slashes into thickest part of each chicken breast. Flatten slightly between 1 pieces plastic wrap. Season well.

4.    Heat 2 tablespoons oil in a large, ovenproof frying pan on high. Cook chicken 1 – 2 minutes each side, until golden. Transfer to oven and bake a further 10 – 12 minutes, until chicken is cooked through (juices will run clear). Drizzle half garlic sauce over chicken. Cover and rest 5 minutes.

5.    In a bowl, combine rocket, tomatoes and remaining oil. Season and toss well. Cut chicken into thick slice. Drizzle with remaining sauce. Serve with salad, lemon cheeks and cheesy bread.

Description: Description: Garlic chicken with tomato salad

Garlic chicken with tomato salad

Top tip

  • For cheesy bread, sprinkle 2 Lebanese flatbreads with 1/3 cup crumbled haloumi, 1/3 cup shredded tasty cheese, and 2 tablespoons chopped parsley or mint. Bake on trays in hot oven, 2000C, 6 – 8 minutes. Cut into wedges to serve.
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