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Does exactly what it says on the tin
Ingredients
Makes 4 servings
- For the marinade
- 1 clove garlic
- Lemon juice (saving a little for the yoghurt)
- 1 sprinkle Rosemary
- 1 pinch salt and pepper
- 1 tbsp olive oil
- For the kebabs
- 300g diced lamb
- 1 or 2 peppers (any colour)
- 1 red/white onion
- For the yoghurt
- ¼ Cucumber
- ½ large tub plain yoghurt
- 1 handful fresh mint
- Lemon juice
- For the couscous
- 200g Couscous
- 1 handful Ready to eat/dried Apricots
- 3 or 4 spring onions
- 1 Vegetable stock cube
- 1 sprinkle cinnamon
Preparation
Marinade the lamb for at least 30 mins in the oil, garlic, lemon juice, rosemary, salt and pepper.
Finely dice cucumber, chop mint and mix with yoghurt and 2 tsp lemon juice.
Preheat grill.
Dice the peppers and onion and thread onto skewers, alternating with marinaded lamb.
Place under grill, turning regularly.
Finely slice spring onions, chop apricots and mix with dried couscous.
Crumble in stock cube and add cinnamon.
When lamb is browned all over, cover couscous mix with 400ml boiling water, cover and leave to absorb for 2/3 mins.
Serve with toasted pitta and salad.
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