Lamb Kebabs with Cauliflower Tabbouleh


For the Kebabs:

  • 400g of Diced Lamb
  • 2 Tablespoons of Olive Oil
  • Juice of 1/2 a Lemon
  • 1 Tablespoon of Sumac
  • 1 Teaspoon of Turmeric
  • 3 Cloves of Garlic, Minced
  • Sea Salt & Pepper

For the Cauliflower Tabbouleh:

  • 300g of Raw Cauliflower
  • 200g of Cherry Tomatoes
  • 3 Spring Onions
  • 30g of Flat Leaf Parsley
  • Small Handful of Mint
  • Juice of 1 & 1/2 Lemons
  • 2 Tablespoons of Olive Oil
  • Sea Salt

This is such a gorgeous, Summer dinner. The lamb is so simple to prep and it’s even better if you do it in advance and leave it to marinate- that way you can have this on the table in a matter of minutes. Lamb is one of my favourite meats because it has the most amazing natural flavour and it’s the perfect pairing with this fragrant sumac marinade and fresh tabbouleh. Lamb Kebabs with Cauliflower Tabbouleh 1Lamb Kebabs with Cauliflower Tabbouleh 3

Add all of the lamb ingredients to a bowl and mix well to evenly coat the lamb in the marinade. Leave to marinate in the fridge for a few hours or overnight.

For the tabbouleh, roughly chop the cauliflower into pieces and add them to your food processor. Pulse until you have a fine, rice like texture.

Add the cauliflower to a bowl. Quarter the cherry tomatoes and finely chop the spring onions and herbs and add them to the bowl. Pour in the lemon juice and olive oil and good pinch of sea salt and toss well.

Thread the lamb on to kebab sticks and grill on a very hot barbecue or grill pan until cooked to your liking.

Serve the lamb on a bed of the tabbouleh.

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