Not so filthy kebab
These lamb and mint kebabs are great for sharing.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 64g
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- 4 red onions
- 3 tbsp of olive oil
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 600g lamb leg steak
- 2 small courgettes
- ½ tsp ground black pepper
- 1 tbsp mint sauce
- 240g couscous
- 4 tbsp fresh chopped parsley
- 1 lemon
- 4 tbsp low fat Greek yoghurt
- If using wooden skewers then soak them in cold water whilst you prepare the other stuff. Peel and finely slice the red onions.
- Place into a medium saucepan with 2 tablespoons of the olive oil and cook over a medium heat for 5 minutes, stirring occasionally, covering with a lid when you’re not stirring. Add the sugar and vinegar to the red onion pan and cook for another 10 minutes over a gentle heat until they are soft and sticky, then cool.
- Dice the lamb into bite-sized chunks, then mix with the black pepper, mint sauce in a bowl and season.
- Wash and slice the courgette into 1cm rounds and add them to the bowl.
- Skewer the courgette and lamb alternately onto the skewers so that there are 4 pieces of each on each skewer and line them up on a tin-foil lined tray.
- Preheat a grill to high and boil a kettle half full of water.
- Weigh the couscous into a small container and make note of the volume. Tip the couscous into a large mixing bowl then refill the container to the same place with boiling liquid and pour this over the couscous. Cover with clingfilm or a plate to trap in the heat and leave to absorb for 10 minutes.
- Place the grill tray under the grill and cook for 6-8 minutes, turning them over halfway through to cook evenly.
- Chop the parsley as fine as possible and mix into the absorbed couscous with the sticky red onions and a squeeze of lemon juice, then season to taste.
- Serve the cooked kebabs (2 per portion) on top of a mound of couscous and finish with a dollop of yoghurt.