Moroccan-Style Kebabs

Name: Moroccan-Style Kebabs
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 x 440g pack lean lamb leg steaks, fat removed and cut into 2cm cubes; 1 teaspoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground paprika; Juice of ½ lemon; 2 teaspoons freshly chopped mint; 1 small red onion, peeled and cut into wedges; 2 small, sweet peppers, deseeded and cut into large chunks or 4cm pieces; 2 medium courgettes, roughly diced; 75g fresh cherry tomatoes; 1 x 400g can chickpeas in water, drained; 1 teaspoon rapeseed oil; 200g wholegrain couscous; 4 tablespoons freshly chopped mint; 4 tablespoons freshly chopped parsley; 100g fresh pomegranate seeds; 4 tablespoons natural low fat yogurt; ¼ teaspoon ground cumin; Zest of ½ lemon; 1 tablespoon cold water; 4 metal or wooden skewers (soaked in cold water for 20 minutes)

Succulent lamb marinated in fragrant Moroccan spices, fresh herbs, and zesty lemon - what's not to love? Lightly charred and juicy, these kebabs are sure to impress at weekend dinners or dinner parties!

prep time
35 mins

cook time
35 minutes

serves
4 people

Ingredients

1 x 440g pack lean lamb leg steaks, fat removed and cut into 2cm cubes
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground paprika
Juice of ½ lemon
2 teaspoons freshly chopped mint
For the Grained Salad:
1 small red onion, peeled and cut into wedges
2 small, sweet peppers, deseeded and cut into large chunks or 4cm pieces
2 medium courgettes, roughly diced
75g fresh cherry tomatoes
1 x 400g can chickpeas in water, drained
1 teaspoon rapeseed oil
200g wholegrain couscous
4 tablespoons freshly chopped mint
4 tablespoons freshly chopped parsley
100g fresh pomegranate seeds
For the Tangy Dressing:
4 tablespoons natural low fat yogurt
¼ teaspoon ground cumin
Zest of ½ lemon
1 tablespoon cold water
4 metal or wooden skewers (soaked in cold water for 20 minutes)

Method

In a large bowl mix the spices, lemon juice and mint together, add the lamb, season and stir to coat. Cover and set aside in a cool place or in the fridge until required.
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Put the onions, peppers, courgettes, cherry tomatoes, chickpeas and oil in a non-stick roasting tin, season and gently toss. Roast for 30-35 minutes, stirring occasionally. Alternatively, roast the vegetables in a large air-fryer, according to the manufacturer's instructions.
For the dressing, whisk all the ingredients together and set aside.
Preheat the grill to moderate. Thread the lamb cubes evenly onto the skewers and cook for 12-16 minutes, turning once, until the juices run clear. Set aside to rest for 1-2 minutes.
Prepare the couscous according to the packet instructions, drain and and pomegranate seeds. Stir together combine and transfer to a large serving plate.
Arrange the kebabs on top of the salad, add the dressing and serve.