450 g packet mint and honey lamb kebabs
2 ½ cups tabouli
400 g canned lentils, drained, rinsed
200 g punnet tomatoes, halved lengthways
lemon halves to serve
tzatziki, to serve
- Heat a large, oiled, non-stick frying pan over a medium heat. Add the kebabs. Cook, turning occasionally for about 10 to 12 minutes, or until cooked through. Remove.
- Meanwhile, place tabouli, lentils and tomatoes in a bowl. Season with salt and pepper and toss to combine.
- Serve lamb kebabs with lentil tabouli, lemon halves and tzatziki.