Totally Delicious
Maroccan lamb squewers with fragrant couscous
This dish is really delicious and is perfect for a summer barbeque. The greek yoghurt is an amazing vehicle for marinating meat, since the lactic acid is good for tenderising the lamb. This recipe works just as well if you wanted to grill the meat instead of barbequeing it.
- In a very large mixing bowl, mix together the garlic, the spices, the yoghurt and the harissa. Add the lamb and the courgettes and leave to marinade for 2 hours.
- Soak 8 long bamboo squewers in water during this time.
- Meanwhile, cook the couscous according to packet instructions. Once cooled, add the parlsey, mint, pine nuts, lemon and pomegranate seeds before adjusting the seasoning.
- When the lamb has had its time to marinade, thread the meat and courgette onto the squewers. Grill or barbeque these kebabs until slightly charred on the outside and tender in the middle. Finish off by squeezing lemon juice over the meat and seasoning. Serve the meat with the fragrant couscous.
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Ingredients 1 kg boneless leg lamb, cut into 4cm cubes
2 large courgettes, sliced into 1cm slices 2 large cloves garlic, minced 1tsp ground fennel 1 tsp ground cinnamon 1 tsp ground coriander 1 pot Belazu rose Harissa 500g pot Total Greek Yoghurt 1 unwaxed lemon 250g of couscous 1 small red onion, thinly sliced 1 bunch of flat leaf parsley (roughly 20g)- roughly chopped 1 bunch of mint (roughly 20g)- roughly chopped 50g pine nuts, toasted zest of 1/2 lemon, finely grated on a microplane 1pomegranate, deseeded salt and pepper to taste Prep: 2 Hours for marinating |