Grilled Lamb Skewers with Bulgur Salad


  1. Put the red chilli and garlic in a mini food processor with a good pinch of salt and grind to a smooth paste. Add the cumin, coriander, cinnamon and olive oil and blend until lovely and smooth. Transfer to a large mixing bowl, add the lamb and mix everything together until all the meat is well coated. Cover with cling film and set aside to marinate for 30 minutes, or overnight in the refrigerator if time allows.
  2. Soak four wooden skewers in water for 30 minutes. This will stop them from burning under the grill later.
  3. To make the bulgur wheat salad, cook the bulgar wheat in a saucepan of boiling water for 8–10 minutes, or until tender but still with just a little bite. Transfer to a sieve, rinse with cold water and drain, squeezing out any excess water with your Tip into a mixing bowl and add the sun-dried tomatoes, onion, red chilli, dill, parsley, lemon juice and oil and season with a really good pinch of salt and pepper. Toss everything together until the all the ingredients are well combined.
  4. Preheat the grill to high. Divide the lamb into four portions and push onto the four pre-soaked skewers. Place under a hot grill for 3–4 minutes on each side, or until the lamb is golden on the outside and pink and juicy in the middle. Serve hot with the bulgur salad, a dollop of natural yogurt, an extra grind of pepper and a scattering of dill sprigs.

Mighty Spice Cookbook by John Gregory-Smith © John Gregory-Smith, 2011 published by Nourish Books, London

Available to buy on Amazon


Serves 4

1 red chilli, deseeded
4 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
4 tbsp olive oil
800g/1lb 12oz boned, trimmed, lamb leg, cut into 2.5cm/1in cubes
sea salt and freshly ground black pepper
natural yogurt, to serve

For the bulgur salad
190g/6¾oz/3½ cups bulgur wheat
100g/3½oz/1 cup sun-dried tomatoes, roughly chopped
½ red onion, finely chopped
1 red chilli, deseeded and finely chopped
1 handful dill leaves, finely chopped, plus extra sprigs to serve
1 large handful parsley leaves, finely chopped
juice of ½ lemon
2 tbsp olive oil

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