Marinated Lamb, Tabouli & Sprout Kebabs

A light and tasty option ideal for picnics or lunch.


  • 250g lamb fillets

  • 4 kebab wraps

  • 1 punnet (125g) salad or Aussie Sprouts 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


  1. Place bulgar in a bowl, cover with water and soak for 1 hour or until soft.

  2. Meanwhile, combine wholegrain mustard, honey, lemon juice and rosemary in a bowl. Add lamb, coat well, cover and refrigerate for 10 mins.

  3. Cook marinated lamb fillets in an oiled pan on high heat for 2-3 minutes or until browned and just cooked through. Slice into strips.

  4. Drain bulgar well, then add lemon juice and olive oil and season with salt and pepper. Stir through onion, parsley and tomato. 

  5. Lay out kebab wraps, layer with yoghurt, tabouli, Aussie Sprouts Alfalfa Sprouts and lamb. Wrap up tightly and serve

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