Tabbouleh with Spiced Lamb Skewers | Tilda

Ingredients

• For the Tabbouleh
• 1 pouch Tilda Basmati & Wild rice
• 60g flat parsley, washed and patted dry
• 10g packet of fresh mint, leaves torn from the stalk
• 1 tsp ground allspice
• A pinch of ground cloves
• 8 cherry tomatoes, cut in half or quarters if larger
• 2 tbsp lemon juice
• 1 tbsp olive oil and a little extra for brushing the meat
• 30g pomegranate seeds
• For the lamb skewers
• 300g lamb leg steaks, cut into 8 x 1 inch cubes
• 3 spring onions, cut each into 3
• For the spice mix
• 1 tsp ground cumin
• 1 tsp garlic granules
• 1/4 tsp chilli powder (optional)