Lamb and Date Brochettes with Tabbouleh Salad

Name: Lamb and Date Brochettes with Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, cut into 1-inch dice; 30 pitted Medjool dates, halved crosswise (about 1 1/4 pounds); 2 3/4 pounds well-trimmed boneless leg of lamb, cut into 1-inch cubes; 1/2 cup olive oil; 1 tablespoon ground cumin; 2 teaspoons harissa (see Note); Salt and freshly ground pepper; 3 cups medium-coarse grade bulgur (1 pound); 1 1/2 cups fresh orange juice (from about 4 oranges); 3/4 cup fresh lemon juice (from about 4 lemons); 1/2 cup extra-virgin olive oil; Salt and freshly ground pepper; 4 tomatoes, seeded and diced; 4 cucumbers, seeded and diced; 1 cup coarsely chopped mint

Servings: persons

2 tablespoons unsalted butter
1 medium onion, cut into 1-inch dice
30 pitted Medjool dates, halved crosswise (about 1 1/4 pounds)
2 3/4 pounds well-trimmed boneless leg of lamb, cut into 1-inch cubes
1/2 cup olive oil
1 tablespoon ground cumin
2 teaspoons harissa (see Note)
Salt and freshly ground pepper
3 cups medium-coarse grade bulgur (1 pound)
1 1/2 cups fresh orange juice (from about 4 oranges)
3/4 cup fresh lemon juice (from about 4 lemons)
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
4 tomatoes, seeded and diced
4 cucumbers, seeded and diced
1 cup coarsely chopped mint

1
Melt the butter in a medium saucepan.
2
Add the onion and cook over moderate heat, stirring occasionally, until golden brown, 8 to 10 minutes.
3
Let cool.
4
For each brochette, thread 1 date half, 1 piece of onion and 1 lamb cube onto a skewer, then repeat; finish the brochette with another date half.
5
Repeat until all of the ingredients are used up.
6
In a large glass baking dish, combine the olive oil with the cumin and harissa.
7
Season the lamb brochettes with salt and pepper and add them to the dish, turning to coat them thoroughly with the marinade.
8
Cover the brochettes with plastic wrap and refrigerate for at least 1 hour or overnight.
9
In a large bowl, cover the bulgur generously with warm water and let soak until tender, about 20 minutes; drain very well.
10
In another large bowl, whisk the orange and lemon juices with the olive oil and season with salt and pepper.
11
Add the bulgur, tomatoes, cucumbers and mint and toss until thoroughly combined.
12
Cover the tabbouleh and refrigerate for at least 1 hour.
13
Light a grill or preheat a grill pan.
14
Season the brochettes again and grill them over moderate heat for about 3 minutes per side, until the lamb is medium rare.
15
Mound the tabbouleh on a large platter.
16
Arrange the brochettes on top and serve.

1609

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 medium onion, cut into 1-inch dice, 30 pitted Medjool dates, halved crosswise (about 1 1/4 pounds), 2 3/4 pounds well-trimmed boneless leg of lamb, cut into 1-inch cubes, and more.

Yes, Lamb and Date Brochettes with Tabbouleh Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!