Greek Dips and Kabob Plate

Serves 4 | Serving Size:
Total Time: 30 min | Prep: 15 min | Cook: 15 min

Ingredients:

Kabobs:
8 ounces lamb loin, trim fat and cut in small cubes
4 bamboo skewers
drizzle olive oil
garlic powder
aluminum foil

Hummus - prepared

Baba ganoush - prepared

2 whole wheat pita breads

Tabouleh:
1 cups bulgur
1 cups very hot water
1/2 cucumber, chopped
1 plum tomato, chopped
2 cloves garlic, minced
1/2 cup green onions, chopped
2 tablespoons fresh mint, chopped
1 cup chopped fresh parsley
juice of 1 lemon
1 tablespoon olive oil
Black pepper to taste

Directions:
Prepare tabouleh: pour boiling water over bulgur and allow to set until soft, about 4 minutes. Combine with the rest of the ingredients. Chill until ready for service.

Grill lamb: Place the lamb on 4 skewers then place on foil and drizzle with olive oil and garlic powder. Preheat grill, then grill until meat is medium, about 5 minutes each side.

Serve lamb with a scoop of hummus, baba ganoush, and tabouleh. Serve 1/2 of a whole wheat pita warmed on the side per person.

Allergens: Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications Filed Under:

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• Mediterranean

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