Spiced lamb kebabs with pea & herb couscous

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less barbecue lamb bbq recipes cous cous fibre folate iron mains skewers summer vitamin c

N/A

Makes 6 skewers, 2 per adult, 1 per child

Source

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

Method

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.