🍽️ Lamb Skewers with Bulgur Salad

Name: Lamb Skewers with Bulgur Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbsp tomato paste; 5 tbsp rapeseed oil; 2 tbsp balsamic vinegar; 3 tbsp soy sauce; pepper; 400 g lean lamb meat (e.g. leg); 150 g bulgur; salt; 200 ml pomegranate juice; 500 g Hokkaido pumpkin (0.5 Hokkaido pumpkins); 4 sprigs rosemary; 1 spring onion; 250 g young spinach

590 kcal · 30 min · 4 servings

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Ingredients

3 tbsp tomato paste
5 tbsp rapeseed oil
2 tbsp balsamic vinegar
3 tbsp soy sauce
pepper
400 g lean lamb meat (e.g. leg)
150 g bulgur
salt
200 ml pomegranate juice
500 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
4 sprigs rosemary
1 spring onion
250 g young spinach

Instructions

1. Mix tomato paste, 3 tablespoons of oil, balsamic vinegar, soy sauce, pepper, and 5 tablespoons of water in a bowl.
2. Rinse the lamb meat and pat it dry.
3. Cut the meat into approx. 2 cm cubes.
4. Place the meat cubes in a shallow dish.
5. Drizzle half of the prepared oil-vinegar mixture over the meat.
6. Place the bulgur in a separate bowl.
7. Pour 150 ml of boiling water over the bulgur.
8. Season the bulgur with salt and stir in 150 ml of pomegranate juice.
9. Let the bulgur swell.
10. Line a baking sheet with baking paper.
11. Wash the pumpkin.
12. Cut the pumpkin into wedges.
13. Remove the pumpkin seeds.
14. Distribute the pumpkin wedges on the baking sheet.
15. Brush the pumpkin with the remaining oil-vinegar mixture.
16. Preheat the oven to 200 °C (fan: 180 °C, gas: setting 3).
17. Bake the pumpkin in the preheated oven for approx. 7 minutes on each side.
18. Remove the pumpkin from the oven.
19. Let the pumpkin cool down.
20. Wash the rosemary sprigs.
21. Shake the rosemary sprigs dry.
22. Divide the rosemary sprigs into 4 pieces each using kitchen scissors.
23. Thread rosemary, pumpkin, and lamb alternately onto 6 skewers.
24. Halve the pumpkin wedges if necessary to fit them better on the skewers.
25. Cook the skewers under the hot oven grill for approx. 15 minutes.
26. Turn the skewers once during cooking.
27. Clean the spring onions.
28. Wash the spring onions.
29. Cut the spring onions into thin rings.
30. Wash the spinach.
31. Remove thick stems from the spinach.
32. Whisk the remaining pomegranate juice with oil, salt, and pepper.
33. Add the spinach and spring onions to the bulgur.
34. Stir the dressing mixture into the bulgur.
35. Serve 2 skewers for adults and 1 skewer for children.

Nutrition per serving

kcal: 590
Protein: 43 g · Fett/Fat: 23 g · Carbs: 51 g