Harissa lamb & pepper kebabs
By Good Food
Jazz up lamb with Moroccan spices for a special after-work supper – it’s low-fat too
- Serves 4
Nutrition per serving
- 2 tbsp harissa paste
- 400g lamb steak, trimmed of any fat and chopped into chunks
- 2 red peppers, chopped into large chunks
- 2 red onions, each cut into 8 wedges through the root so the wedges don't fall apart
- 250g couscous, flavoured or plain
- PLUS 1 tbsp olive oil
Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.
Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.
Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.