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Recipe

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.

Oct 29, 2012 1:00pm
  • 20 mins preparation
  • 12 mins cooking
  • Serves 4
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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扁篮葡萄西红柿
  • 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克可以鹰嘴豆,博士ained, 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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