Lamb Mexican

Lamb, tzatziki and quinoa tabbouleh kebabs

Name: Lamb, tzatziki and quinoa tabbouleh kebabs recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /mexican
Ingredients: 2 x 350g lamb backstrap (or 700g lamb leg steak); 40.00 ml extra virgin olive oil; 8 tortillas; 100g quinoa; 1/2 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves, to serve; 1/2 bunch mint, leaves finely chopped; 1 red onion, finely chopped; 2 roma tomatoes, deseeded, finely chopped; 60ml olive oil; Finely grated zest and juice of 1 lemon; I Lebanese cucumber, grated; 1 garlic clove, crushed; 420g yoghurt

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Lamb, tzatziki and quinoa tabbouleh mini kebabs

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 25, 2016

Make midweek meals easy and healthy with these lamb tortillas – they are the ultimate finger food!

2 x 350g lamb backstrap (or 700g lamb leg steak)
2 tbs extra virgin olive oil
8 tortillas

Tabbouleh

1/2 cup (100g) quinoa
1/2 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves, to serve
1/2 bunch mint, leaves finely chopped
1 red onion, finely chopped
2 roma tomatoes, deseeded, finely chopped
1/4 cup (60ml) extra virgin olive oil
Finely grated zest and juice of 1 lemon

Tzatziki

I Lebanese cucumber, grated
1 garlic clove, crushed
1 1/2 cups (420g) thick Greek-style yoghurt

Method

1.

For the tabbouleh, bring a saucepan of water to the boil over medium heat. Add the quinoa and cook until tender. Drain and rinse under cold water to cool and then shake to drain excess water. Combine with remaining ingredients, season and set aside.
2.

For the tzatziki, combine all ingredients in a bowl, season and set aside. Brush the lamb with oil, then season well with salt flakes and freshly ground black pepper. Heat a frypan over high heat, add the backstraps and cook, turning, for 6-7 minutes for medium rare. Set aside, lightly covered in foil to rest for 5 minutes.
3.

Meanwhile, warm the tortillas in the oven or in a frypan. Serve the wraps topped with tabbouleh, tzatziki, lamb and extra parsley.