SPICED LAMB KEBABS WITH PEA & HERB COUSCOUS

Spiced lamb kebabs with pea & herb couscous image

These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander

Provided by Angela Boggiano

Time 40m

Yield Makes 6 skewers, 2 per adult, 1 per child

Number Of Ingredients 14

Ingredients

400g lean lamb shoulder, cut into 3cm cubes
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp sweet smoked paprika
1 tbsp olive oil
24 cherry tomatoes
140g couscous
400ml hot vegetable stock
140g frozen pea
1 large carrot , coarsely grated
small pack coriander , chopped
small pack mint , chopped
juice 1 lemon
2 tbsp extra virgin olive oil

Steps:

Soak 6 wooden skewers in water for 30 mins (this prevents them burning when cooking on the griddle or barbecue). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season.
Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.
Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling film and leave to soak, about 5 mins.
Heat a griddle pan. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything together well, season and set aside.
Place the skewers on the hot griddle pan and cook for 5-6 mins, then turn and cook for a further 5-6 mins until the meat and tomatoes are charred and cooked through. Serve the skewers with the couscous.

Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.8 milligram of sodium