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lamb kebabs taste amazing, a wonderful mix
flavors which improve with each hour of
marinating. I prefer using the BBQ to the
grill. Preparation time includes
marinating. Enjoy! |
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| 2
servings
1 day 1 day prep |
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| Change
to: servings
US Metric |
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| 3
tablespoons olive oil |
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| 2
3/4 tablespoons
lemon juice |
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| 2
garlic cloves |
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| 1/2
tablespoon fresh mint |
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| 1
teaspoon salt |
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| 1
teaspoon lemon zest |
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| 1/2
teaspoon ground black pepper |
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| 1/2
tablespoon coriander leaves |
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| 1/4
teaspoon ground cumin |
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| 300
g lamb fillets |
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| 10
dried apricot halves |
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| 1
small red onion |
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| 1/2
cup couscous |
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| 1/2
cup vegetable stock |
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| 1/2
tablespoon olive oil |
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1
- Roughly chop coriander and mint and
crush garlic. Whisk first 9 ingredients in
medium bowl to blend. Transfer 1/2 the
marinade to small bowl; cover, chill, and
reserve as basting sauce. |
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2
- Add lamb cubes to remaining marinade in
medium bowl; toss to coat. |
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3
- Marinate 2 hours at room temperature or
cover and refrigerate overnight. |
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4
- Remove lamb from marinade. |
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5
- Thread lamb cubes, onion and apricots
onto 4 skewers, dividing equally. |
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6
- Brush all skewers with some of reserved
marinade. |
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7
- Sprinkle skewers with salt and pepper. |
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8
- Grill lamb to desired doneness, onion
should be soft and brown, turning
occasionally, about 8 to 10 minutes. |
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9
- Combine couscous and stock in a medium
bowl. Cover; stand 5 minute Fluff with a
fork, drizzle with olive oil and season. |
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10
- Serve with lamb kebabs |
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