Recipe

Lamb kebabs with herb couscous

  • Serves 4
  • 20 mins preparation
  • 12 mins cooking
lamb kebabs with herb couscous

Ingredients

Lamb kebabs with herb couscous
  • 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.

Notes

Soaking skewers before cooking will prevent them from scorching.

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