Mint & Garlic Lamb Kebabs with Mediterranean Couscous Salad
Enjoy some outdoor dining with Ainsley Couscous. We’ve marinated these delicious lamb kebabs in lemon, mint and garlic and served them with a fresh Greek-style couscous salad. Simple and very tasty. Of course, if the weather isn’t ideal you can cook the kebabs on a chargrill pan.
Method
Put the ingredients for the marinade into a blender and blitz until well combined. Add the lamb to a bowl, season with salt and pepper and pour over the marinade. Cover and marinate for 30 minutes or chill to marinate for longer if you have the time.
Prepare the couscous according to the packet instructions and allow to cool.
Preheat a chargrill pan over a medium high heat or preheat a BBQ.
Shake any excess marinade from the lamb and thread the meat onto skewers (don’t pack too tightly). Brush the pan or BBQ grill with oil and add the lamb skewers. Grill for 8-12 minutes or depending on how you like your lamb cooked.
Toss the tomatoes, onion, cucumber, olives, mint and parsley through the fluffed couscous. Crumble in the feta.
Serve the lamb with the couscous salad with tzatziki, flatbreads and lemon wedges for squeezing.
Ingredients
- For the Lamb Kebabs
- 2 tbsp olive oil
- juice and zest of 1 lemon
- 1 small onion, roughly chopped
- 4 cloves of garlic
- 1 tsp allspice
- handful of mint leaves
- handful of parsley leaves
- 700g lamb (boneless leg), trimmed, cut into 1 ½ inch cubes
- For the Mediterranean Salad
- 1 x packet of Ainsley Lemon, Mint & Parsley Couscous
- 2-3 ripe vine tomatoes, chopped
- ½ red onion, thinly sliced
- ¼ cucumber, cut in half lengthways, chopped
- handful of pitted black olives, roughly chopped
- 1 tbsp chopped mint
- 1 tbsp chopped parsley
- 80g feta, chopped or crumbled
- shop bought tzatziki, to serve (optional)
- flatbreads, to serve (optional)
- lemon wedges, for squeezing