/assets/logos/nzwd.svg
Recipe

Lamb kebabs with herb couscous

These lamb kebabs are great for the barbecue. Keep this tasty and easy spiced lamb kebabs recipe with herbed couscous up your sleeve for when friends or family pop around.

Oct 29, 2012 1:00pm
  • 20 mins preparation
  • 12 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lamb kebabs with herb couscous
  • 400 gram lamb backstrap, trimmed, cubed
  • 1/3 cup red wine
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon chilli sauce
  • 1 clove garlic, crushed
  • 250 gram punnet grape tomatoes
  • 1 red onion, cut into wedges
  • 1 cup couscous
  • 1 cup just boiled water
  • 300 gram chickpeas, drained, rinsed
  • 1/4 cup chopped parsley
  • 8 bamboo skewers, soaked

Method

Lamb kebabs with herb couscous
  • 1
    In a bowl combine lamb backstrap, red wine, dijon mustard, lemon juice, dried thyme, chilli sauce and garlic. Season to taste and marinate for 30 minutes.
  • 2
    Preheat chargrill or barbecue on high. Thread lamb, grape tomatoes, and onion wedges alternately onto bamboo skewers. Char-grill 10-12 minutes, turning, until cooked to taste.
  • 3
    Place couscous in a bowl. Add just-boiled water. Set aside for 5 minutes, then fluff up with a fork. Add chickpeas and parsley. Season to taste, and serve with kebabs.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg