Lamb Kebab with Colorful Bulgur and Mint Yoghurt

A few weeks ago Stefans small family (his grandma, mum, her husband and the dogs Nilla and Sancia) came to visit. I´m allergic to furred animals, but luckily for me Sanchia is a non-allergenic dog. I really do love meeting her since she is the only puppy I can pat without getting itchy all over my body. I’m patting Nilla in my own special way; with my sock clothed feet. She sort of knows that I’m the girl who doesn’t want to be sniffed and licked on,

We served them a three course dinner consisting of two completely new dishes and an old time favorite – Fried Chèvre with Figs, Rocket, Roasted Pine nuts and Honey (I just have to share the recipe with you some time). But today I´m going to tell you about the main course – Lamb Kebab with Colorful Bulgur and Mint Yoghurt. Before I tried this dish I was suspicious of including fruits into savory foods, but Gosh, I was wrong!! The sweetness from the fruits is tingling with the savoury and spicy elements in such a perfect way. There is an explosion of flavors from all the spices! And I promise that you won’t miss out on a single thing if you try out this dish. The colors are also quite amazing – it’s like eating the rainbow. And that can´t be anything but good =P

It´s especially pleasing to cook for people who’s genuinely interested in trying new things, and the fact that Stefan’s family are food nerds isn´t an understatement. Except from eating loads of food we discussed a whole bunch of food related topics from how to fry cheese to GMO-grown crops. Surprisingly we also managed to squeeze in some photography watching, old time music listening and even more chatting. Time just flew by and granny who didn´t think she was able to manage the whole evening did just fine and was just as tired as the rest of us after an intense Saturday night.

Lamb Kebab with Colorful Bulgur and Mint Yoghurt – 4-6 persons

A Middle East inspired dish with a lot of spices, herbs and colors. The mint yoghurt gives the dish a finishing touch and makes it super fresh. If you don´t want red dots of pomegranate juice all over your kitchen there is a perfect frozen and already deseeded alternative available in many stores.


500 g minced lamb
25 g bread crumbs
100 g milk
1 egg
1 yellow onion
2 garlic cloves
50 g dried apricots
1 bunch 1 of fresh mint
1 bunch of fresh coriander
1 tsp cinnamon
1 tsp cumin 2
1 tsp sweet paprika powder
1 tsp cayenne pepper
Black pepper
Neutral oil

3 dl bulgur
½ g saffron
6 dl water
125 g pomegranate
150 g feta cheese
100 g pistachios
1 ½ bunch of fresh coriander
The meat juices from the kebab
Black pepper
Neutral oil
Olive oil

Mint Yoghurt
500 g Greek style yoghurt (10 % fat)
1 bunch of mint
1 tbsp liquid honey
1-2 garlic cloves

Oven: 125 °C

How to do:

Peel and finely chop onion and garlic and fry the onion on low heat until softend and sligtly translucent. Add garlic, cinnamon, cumin, paprika, cayenne and black pepper and fry for another minute or so. When the smell from the spice increases you know that they’ve been frying enough to release all the flavors. Combine the milk and bread crumbs and let it all bloat for 5-10 minutes. Finley chop the dried apricots, mint and coriander. Mix the soaked bread crumbs, egg, the spicy onion mix, minced meat, apricots and herbs together. Add salt and freshly ground black pepper to taste. Shape 8-12 elongated kebabs and skewer them if you´re in the mood for that. Don´t forget to soak the sticks for about half an hour if they are made out of wood otherwise they might burn up. Fry the kebabs on medium to high heat in a splash of neutral oil until nicely colored. Place the kebabs in an oven proof dish and finish the cooking in a 125 °C hot oven. It will take 10-20 minutes depending on the size of the kebabs.

Thaw the pomegranate seeds if frozen or halve a fresh pomegranate, turn it upside down over a bowl and bash the back of the pomegranate with a wooden spoon. Fry saffron and bulgur on medium heat in some neutral for a few minutes to release all the flavors. Add salt and water and boil according to the instructions on the package. Crack the pistachios, dice the feta and finely chop the coriander. Combine bulgur, feta, nuts, herbs and pomegranate seeds in a bowl; add olive oil and the juices from the kebabs. Season with salt and freshly ground black pepper. The pomegranate might discolor the bulgur if you stir too much, so try to avoid that by just folding everything together.

Finely chop the mint. Peel and chop the garlic and squeeze it against the cutting board with the side of your knife together with some sea salt until you get a smooth paste. Combine yoghurt, garlic, mint and honey in a bowl and add salt to taste.

1 1 bunch = 1 kruka
2 Cumin = spiskummin

Herring x 2
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