1 garlic clove
15g (1 tbsp) olive oil
5g (1 tsp) smoked paprika
2.5g (1/2 tsp) ground cumin
2.5g (1/2 tsp) ground coriander
400g (14oz) boneless lamb, cut into 2.5cm (1in) cubes
1 small red onion
1 small red pepper
1 small lemon
1 x 100g sachet Ainsley Harriott Sun-Dried Tomato & Garlic Cous Cous
Crush the garlic into a large bowl and stir in the olive oil with the spices. Add the lamb and mix until evenly combined. If time allows set aside for up to 15 minutes to marinate or preferably leave for up to 24 hours covered with cling film in the fridge.
Peel the red onion and cut into thick wedges. De-seed the pepper and cut into 2.5cm (1inch) pieces. Thread the marinated lamb onto metal skewers, alternating with onion wedges and pieces of the red pepper.
Heat a griddle pan until medium-hot (or use the barbecue) and cook the kebabs for about 5 minutes on each side until just tender and lightly charred. Cut the lemon into 6 wedges and cook it alongside the lamb until well charred.
When the lamb is nearly finished cooking make up the Ainsley Harriott Sun-Dried Tomato & Garlic Cous Cous according to directions on the sachet.
Divide the cous cous between two plates and arrange the lamb kebabs on top. Garnish with griddled lemon wedges.
If you want to use wooden skewers just remember to soak them first. Alternatively you can remove the lower leaves from long sprigs of fresh sturdy rosemary sprigs, leaving the tips intact and use them as skewers instead.