Lamb Skewers with Fig Relish and Cauliflower Couscous Lamb Skewers with Fig Relish and Cauliflower Couscous

Lamb Skewers with Fig Relish and Cauliflower Couscous

This Middle-Eastern inspired lamb dish uses cubes of lamb neck fillet or shoulder and is marinated overnight with herbs and spices. The skewers are served with a fig relish made with dried figs, mint and pomegranate seeds and a serving of couscous made with cauliflower -  yes, cauliflower!  A great entertaining or celebratory dish.

prep time
20 mins

cook time
20 minutes

serves
4 people

Ingredients

  • 450g/1lb lamb neck fillets or shoulder, cut into 2.5cm/1 inch cubes
  • 1 small onion, peeled and finely chopped
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 30ml/2tsp freshly chopped coriander
  • 1 garlic clove, peeled and finely chopped
  • Salt and freshly milled black pepper
  • 10ml/2tsp ground paprika
  • 5ml/1tsp ground cumin
  • 15ml/1tbsp distilled or white wine vinegar
  • 10ml/2tsp rapeseed or olive oil
  • For the Fig Relish

  • :100g/4oz prepared pomegranate seeds
  • 50g/2oz dried figs, finely chopped
  • 1 small handful freshly chopped mint
  • 5ml/1tsp pomegranate molasses (available in the world food aisle of large supermarkets)
  • 20ml/4tsp rapeseed or olive oil
  • 1.25ml/¼tsp ground cumin
  • For the Cauliflower Couscous

  • :1 medium cauliflower, outer leaves removed (florets should weigh 350g/12oz) and roughly chopped
  • 30ml/2tbsp rapeseed or olive oil
  • 1 small red onion, peeled and cut into small wedges
  • 15ml/1tbsp fresh lemon juice
  • Salt and freshly milked black pepper
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 30ml/2tbsp freshly chopped mint

Method

  1. Put the lamb cubes in a large bowl and add all the onion, herbs, oil, vinegar and seasonings. Mix well, cover and refrigerate for 1 hour, or if time allows, overnight.
  2. To prepare the fig relish; in a medium-sized bowl mix all the ingredients and set aside.
  3. To prepare the cauliflower `couscous’; put the cauliflower florets in a food processor and `pulse’ until the mixture resembles couscous or small grains.
  4. Thread the lamb onto 4-6 metal or wooden skewers (previously soaked in water for 20 minutes). Cook under a preheated, moderate grill for 4-6 minutes on each side.
  5. Meanwhile, prepare the couscous; heat the oil in a large non-stick pan over moderate heat. Add the onions and cook for 2-3 minutes. Add the cauliflower and cook for 6-8 minutes, or until the mixture turns golden brown.
  6. Remove the pan from the heat and add the lemon juice, seasoning and herbs.
  7. Spoon the cauliflower couscous onto a large plate or platter, position the skewers on top and serve with the fig relish.