Spiced Lamb Kebabs Recipes

Steps:

• 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.

Steps:

• Combine lamb, lemon juice, garlic, pepper and ea ssalt (if using) in a bowl and refrigerate for 3 hours.
• Sprinkle lamb with rosemary and sage (if using) and thread lamb, alternating with onion and bell pepper onto the rosemary branches (or wooden skewers).
• Heat grill and cook the skewers on both sides for 3-4 minutes or until meat is cooked to your liking.
• Let rest for 4 minutes then serve with couscous and yoghurt and dill sauce. The recipe for this is in Michelle Trute's first book which is out of print, My recommendation is to combine yoghurt with dill and perhaps include chopped green onions. She'd undoutedly recommend low-fat natural yoghurt. I wouldn't be able to resist using Greek yoghurt.
• NOTE: To make your couscous more flavoursome, cook it in stock, and if you want it to be super-healthy, use a stock such as my Recipe #135453.

Steps:

• Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
• Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
• Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.