• Easy
  • Serves 4
  • 20 mins prep
  • 12 mins cook

Lamb kebabs with herb couscous

lamb kebabs with herb couscous

Lamb kebabs with herb couscous, lamb recipe, brought to you by Woman's Day

Ingredients

Lamb kebabs with herb couscous

  • 500 g lamb backstrap, trimmed, cubed
  • 1/3 cup red wine
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tsp fresh thyme leaves (or 1 teaspoon dried)
  • 1 tsp 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 g can chickpeas, drained, rinsed
  • 1/4 cup chopped parsley

Steps

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

  1. 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.
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