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Lamb kofta with quinoa tabbouleh

Serves 2-3
Prep time: 20 mins
Cooking time: 20 mins

Create a taste of Turkey in your own backyard with our fragrant lamb kebabs and flavourful quinoa tabbouleh! Great for the barbecue and easily portable for summer holiday cooking. 

Tip: Serve your kofta and tabbouleh with Pams Hummus, lemon wedges and a handful of Pams Rocket Leaves. 

Ingredients

Method

  • ¾ cup Pams Superfoods Quinoa 
  • 2 medium sized Pams Tomatoes, diced 
  • ½ red onion, finely sliced 
  • ½ cup chopped fresh herbs, we recommend mint and parsely 
  • 3 Tbsp Pams Extra Virgin Olive Oil 
  • 1 Tbsp lemon juice 
  • 1 pack Pams Lamb Grill Sticks 
View the method
  1. Bring 1 cup of water with pinch of salt to the boil, add the quinoa and stir to combine. 
  2. Reduce the heat to medium-low, cover and simmer for 10 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork and pour into a shallow dish to cool. 
  3. Combine the tomatoes, red onion, mint, parsley and cooled quinoa, then drizzle with the combined olive oil and lemon juice and season to taste with sea salt. 
  4. Cook the lamb sticks for 10-15 minutes on a barbecue or hot plate until well coloured and cooked through. 
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