Lamb Kebabs with spiced couscous.
I love Lamb, I think its so so flavourful ad takes on spices really well, and whilst I adore it slow cooked (see my Kleftiko recipe for a perfect slow cooked lamb) in summer I love it as kebabs, done in the oven, under the grill or on the BBQ they're absolutely delightful.
all they need is a simple marinade, pita, some couscous or chips and a nice salad and you'll feel like you're in the Med!
Difficulty : Easy
2 lamb fillets or lean lamb cut into medium sized chunks, enough for 4 skewers
1 tablespoon olive oil
Juice of 1 lemon
1 teaspoon dried Oregano
1 teaspoon dried mint
½ teaspoon paprika
1 onion cut into quarters
1 pepper cut into quarters
Salt and pepper
For the spiced CousCous
120g dried couscous
160ml boiling water mixed with 1/2 chicken or vegetable stock cube
small handful of raisens
1 – Mix the cubed lamb, with all the other ingredients, excluding the onions and peppers and leave to marinade in the fridge for a minimum of an hour, and up to overnight
Oven at 200*c
2 - Skewer up the lamb, alternating it with the onion and pepper, and place onto a rack sitting over a baking tray.
3 – Bake for 15 - 20 minutes
4 – Whilst that’s cooking put the couscous, cinnamon and sultanas in a bowl and pour over the boiling water with stock, along with the juice of half a lemon and cover with a plate for 10 minutes to absorb all water, fluff up with a fork before serving
5 – Serve together with some flatbreads, salad and Greek yoghurt or houmous