Name: Lamb kebabs with herb couscous
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 500 gram lamb backstrap, trimmed, cubed; 1/3 cup red wine; 1 tablespoon dijon mustard; 1 tablespoon lemon juice; 2 teaspoon fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon chilli sauce; 1 clove garlic, crushed; 1 punnet grape tomatoes; 1 red onion, cut into wedges; 8 bamboo skewers, soaked; Herbed couscous; 1/2 cup salt-reduced beef stock; 1/2 cup water; 1 cup couscous; 300 gram can chickpeas, drained, rinsed; 1/4 cup chopped parsley

Lamb kebabs with herb couscous

These chargrilled lamb kebabs are perfect for summer barbecues. With grape tomatoes and onion this is the perfect recipe to keep up your sleeve. Serve kebabs on a bed of herbed couscous.

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Serves 4

Prep

20M

Cook

12M

Total

32M

Ingredients

500 gram lamb backstrap, trimmed, cubed

1/3 cup red wine

1 tablespoon dijon mustard

1 tablespoon lemon juice

2 teaspoon fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon chilli sauce

1 clove garlic, crushed

1 punnet grape tomatoes

1 red onion, cut into wedges

8 bamboo skewers, soaked

Herbed couscous

1/2 cup salt-reduced beef stock

1/2 cup water

1 cup couscous

300 gram can chickpeas, drained, rinsed

1/4 cup chopped parsley

Method

Lamb kebabs with herb couscous

1.In a large bowl, combine lamb, wine, mustard, juice, thyme, chilli sauce and garlic. Season to taste. Marinate for 30 minutes.

2.Preheat char-grill or barbecue on high. Thread lamb, tomatoes and onion alternately onto skewers. Char-grill, turning, for 10-12 minutes or until cooked to taste.

3.Serve kebabs with couscous.

Herbed couscous

4.In a small saucepan, bring the stock and water to the boil. Place couscous in a bowl. Pour stock and water over. Let stand for 5 minutes. Fluff up with a fork. Add chickpeas and parsley. Season to taste.

Soaking skewers before cooking will prevent them from scorching.
Note

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Ingredients

Method

Lamb kebabs with herb couscous

Herbed couscous

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