Minted lamb skewers with bulgur and tomato salad

Ingredients

For 1 serving

• Lamb shoulder120 g
• Mintto taste
• Lemon juice15 ml
• Garlic1 clove
• Bulgur50 g
• Tomatoes150 g
• Cucumber80 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: May – September

Method

1. Cut the lamb shoulder into cubes of about 2.5 cm, trimming off excess fat. In a bowl mix it with the chopped mint, lemon juice, crushed garlic clove, half the oil, salt and black pepper and marinate for 15 minutes.
2. Meanwhile bring a small pan of water to the boil, salt it and cook the bulgur for 12 minutes, until tender but still separate; drain well.
3. Wash the tomatoes and cucumber, dice them and dress with the remaining oil and a pinch of salt.
4. Thread the meat onto skewers, discarding the garlic. Heat a griddle over medium-high heat and cook them for 8 minutes, turning, until browned outside and still pink and juicy inside.
5. Spread the bulgur on the plate, lay the skewers on top and serve with the tomato and cucumber salad.