Lemon and Mint Lamb Kebabs with Couscous Salad
LIFE IS DELICIOUS WITH CANDEREL
Serves: 4
Preparation time: 20 minutes plus marinating time
Cooking time: 10-12 minutes
Per portion:
Fat 25.7g (of which saturates 6.6g)
Cals 499 cals
Carbs 34.2g (of which sugar 6.7g)
Ingredients:
500g lamb leg steaks
4 small red onions, cut into wedges
2 small-medium courgettes, halved lengthways and
thickly sliced
Lemon and Mint dressing
Grated zest from 3 lemons
4 tbsp olive oil
2 cloves garlic, crushed
2 tbsp granular Canderel
4 tbsp finely chopped mint leaves
Couscous:
125g couscous
200ml chicken or vegetable stock
150g cherry tomatoes, halved
5 spring onions, trimmed and chopped
Method:
Cut the lamb into cubes thread onto metal skewers alternating with the onions and courgettes.
Mix together the lemon juice, zest, garlic, olive oil, and Canderel.
To make the couscous salad, put the couscous into a bowl, pour over the stock and leave to stand for 10 minutes then fluff up with a fork. Add 2 tbsp of the lemon and mint dressing, stir into the couscous. When cool add the tomatoes and spring onions and season if needed and toss together
To cook the kebabs, preheat the barbecue; brush the kebabs with some of the dressing. Cook for 10-12 minutes, turning until the lamb is cooked.
Serve with the couscous salad with any extra dressing drizzled over the Kebabs.
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