Immune-friendly recipe for 4 - 8 people, takes only 20 mins; recipe has lamb, ground cumin, cayenne pepper, smoked paprika, olive oil, cherry tomato, couscous, vegetable stock, frozen pea, carrot, coriander, mint, lemon and extra virgin olive oil.
Spiced lamb kebabs with pea & herb couscous
Course: Immune-friendly
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Coriander: small pack coriander, chopped
- Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
- Cherry Tomato: 24 cherry tomatoes
- Olive Oil: 1 tbsp olive oil
- Smoked Paprika: 1 tsp sweet smoked paprika
- Vegetable Stock: 400ml hot vegetable stock
- Carrot: 1 large carrot, coarsely grated
- Couscous: 140g couscous
- Mint: small pack mint, chopped
- Lemon: juice 1 lemon
- Ground Cumin: 1 tsp ground cumin
- Cayenne Pepper: 1/2 tsp cayenne pepper
- Frozen Pea: 140g frozen pea
- Lamb: 400g lean lamb shoulder, cut into 3cm cubes
Directions
- 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.
