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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.