Marinated Lamb Tabouli & Sprout Kebabs

A light and tasty option ideal for picnics, lunch or dinner.

Prep time: 20 minutes (+1 hour soaking time)

Cooking time: 5 minutes

Ingredients (serves 4)

250g lamb fillets

4 kebab wraps

1 punnet (125g) salad or alfalfa sprouts

1 small tub natural yogurt


2 tablespoons wholegrain mustard

2 tablespoons honey

1 tablespoon lemon juice

2 sprigs fresh rosemary


1 cup bulgur wheat

1/4 cup extra virgin olive oil

1/4 cup lemon juice

½ red onion, finely chopped

1 cup parsley, finely chopped

2 tomatoes, seeded and finely chopped


  • Place bulgar in a bowl, cover with water and soak for 1 hour or until soft.
  • Meanwhile, combine wholegrain mustard, honey, lemon juice and rosemary in a bowl. Add lamb, coat well, cover and refrigerate for 10 mins.
  • Cook marinated lamb fillets in oiled pan on high heat for 2-3 minutes or until browned and just cooked through. Slice into strips.
  • Drain bulgar well, then add lemon juice and olive oil and season with salt and pepper. Stir through onion, parsley and tomato.
  • Lay out kebab wraps, layer with yoghurt, tabouli, sprouts and lamb. Wrap up tightly and serve.


Per Serve
Energy 2605kJ (620kcal)
Fat – total        – saturated 23.7g5.3g
Carbohydrate – total                            – sugars 70.3g22.2g
Dietary fibre 10.7g
Sodium 551mg