Spiced lamb kebabs with pea & herb couscous
These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander
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Prep:20 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 466
-
fat 23g
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saturates 8g
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carbs 35g
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sugars 9g
-
fibre 7g
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protein 28g
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salt 0.8g
Ingredients
- 400g lean lamb shoulder, cut into 3cm cubes
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp sweet smoked paprika
- 1 tbsp olive oil
- 24 cherry tomatoes
- 140g couscous
- 400ml hot vegetable stock
- 140g frozen peas
- 1 large carrot, coarsely grated
- small pack coriander, chopped
- small pack mint, chopped
- juice 1 lemon
- 2 tbsp extra virgin olive oil
Method
Soak 6 wooden skewers in water for 30 mins (this prevents them burning when cooking on the griddle or barbecue). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season.
Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.
Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling film and leave to soak, about 5 mins.
Heat a griddle pan. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything together well, season and set aside.
Place the skewers on the hot griddle pan and cook for 5-6 mins, then turn and cook for a further 5-6 mins until the meat and tomatoes are charred and cooked through. Serve the skewers with the couscous.
