Flavour of the Month

If you're looking for an easy and memorable entertaining idea for the New Year BBQ, than look no further!  This Lamb Souvlaki with Hummus and Tabouleh is  perfect for starting off the New Year celebrations!  Hummus and Tabouleh are delicious and make ideal accompaniments to the Lamb Souvlaki.  These dishes can also be served with warmed pita bread.  Enjoy!  

Lamb Souvlaki
with Hummus and Tabouleh

Serves 4

500g lamb fillets, diced in 3 cm cubes
2 small brown onions, chopped in segments
1 tsp allspice
1 clove garlic, crushed
1 tbsp olive oil
2 tbsp lemon juice
sprig rosemary, chopped
200g low fat plain yoghurt
¼ cup finely chopped fresh mint leaves
8 wooden skewers, soaked in water

Method

Lamb Souvlaki
Combine allspice, lemon juice, olive oil, rosemary and garlic in a bowl. Add diced lamb to marinade and leave for at least 3 hours, preferably overnight.

Thread lamb and onion alternatively onto wooden skewers.

Cook on BBQ or heated grill until cooked through approx 10 minutes.

Hummus
Blend or process ingredients until almost smooth.

Tabouleh
Cover burghul with cold water in small bowl; stand 10 minutes or until burghul softens.

Drain burghul, squeezing with hands to remove as much water as possible. Combine burghul in large bowl with remaining ingredients.

Health Tip

Grilling is a low fat cooking technique

Chickpeas are a source of protein and a range phytochemicals

Tabouleh is a source of fibre

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