Delicious herby Lamb & Vegetable Kebabs served with Feta & Pomegranate Cous Cous. The perfect dish to whip up for your partner this Valentine’s Day
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If you’re a parent of young children like me then it’s unlikely you have any grand plans for Valentine’s Day this year. But rather than ignore the day entirely, this year I’m going to use it as an opportunity to sit down and enjoy a nice meal with my husband… no dinnertime tantrums from the kids and no phones or laptops!
Over the past few months I’ve been teaming up with Lamb, Try It Love It: an EU funded campaign to promote the versatility and benefits of adding some more delicious lamb recipes into our diets.
Lamb is a great option when choosing meats because:
1. It’s more sustainable than most other animal agriculture farming.
2. It has numerous health benefits. It’s rich in Vitamin B12 and niacin and is also a good source of essential minerals like zine, potassium, phosphorus and pantothenic acid.
3. Lamb can be a really affordable meat, especially when buying cuts like leg or shoulder that are ideal for slow cooking.
4. It’s so versatile and can be used in so many ways from roasts to lamb chops, burgers, meatballs of course kebabs, too!
This month’s Valentine’s Day themed recipe is perfect for a grown up meal for two. I made a really quick marinade for diced lamb leg using olive oil, lemon juice, garlic, paprika and oregano and then added the lamb to skewers along with some veg.
Whilst the lamb cooked under the grill I then whipped up a really easy side dish of cous cous. You don’t even need to cook this, just leave it to soak in hot chicken stock for about 10 minutes. So easy!
To the cous cous I then added feta, pomegranate seeds and chopped mint to give it a subtle middle eastern flavour. This is something my kids would never eat so is perfect to make for an adults-only meal!
The lamb kebabs take less than 10 minutes to cook under the grill and to serve I added a side salad and some plain yogurt drizzled with olive oil and seasoned with salt and pepper. So delicious!
If you’d like to see some more delicious lamb recipes then have a look at the collection over on the Try Lamb website.
And if you try my Lamb Kebab recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Disclosure: I have been compensated for my time spent working on this campaign but all thoughts and opinions are honest and are my own.
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Valentine’s Day Lamb Kebabs with Feta & Pomegranate Cous Cous
Prep Time: 12 mins- Cook Time: 10 mins
- Total Time: 22 minutes
Yield: 2 1x
Category: Dinner
Cuisine: Lamb
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Pin RecipeDescription
Delicious herby Lamb & Vegetable Kebabs served with Feta & Pomegranate Cous Cous.
Ingredients
Lamb & Veggie Kebabs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- salt and pepper
- 300g diced lean lamb leg
- 1 red onion
- 1 green pepper
- 150g red and yellow cherry tomatoes
- 150g button mushrooms
Feta & Pomegranate Cous Cous
- 150g cous cous
- 230ml hot chicken stock
- 50g feta cubes
- 2 tbsp pomegranate seeds
- 1 tbsp chopped fresh mint
- salt and pepper
Sides
- 100g plain yogurt
- 1 tsp olive oil
- salt and pepper
- small bag of salad leaves
Instructions
Lamb & Veggie Kebabs
- In a bowl add the olive oil, lemon juice, crushed garlic, paprika and oregano. Season a little with salt and pepper and mix well.
- Add in the diced lamb and mix until the lamb is fully coated.
- Chop the red onion and green pepper into large bite sized pieces and then skewer the veggies and lamb onto wooden or metal skewers, alternating between a vegetable and a piece of lamb. You should be able to make six skewers.
- Any leftover marinade in the bowl can be brushed onto the veggies.
- Cook under a high grill for 5 minutes, turn and then cook for a further 4 minutes.
Feta & Pomegranate Cous Cous
- Add the cous cous to a bowl and pour in the hot stock. Cover with a plate and leave for 7-8 minutes until soft, adding more stock if necessary.
- When ready, fluff with a fork and mix in the feta, pomegranate seeds and mint.
Sides
- Add the yogurt to a bowl, drizzle with olive oil and season with salt and pepper.
- Serve the kebabs on top of the cous cous along with some side salad.
Notes
- If using wooden skewers, be sure to soak them in water first so that they don’t burn when cooking. Alternatively use metal skewers.
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