Lamb kebabs with herb couscous
It's BBQ season and this tasty recipe is sure to be a hit
20 mins prepartation | 12 mins cooking | Serves 4
Ingredients
- 400g lamb backstrap, trimmed, cubed
- 1/3 cup red wine
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon chilli sauce
- 1 clove garlic, crushed
- 250g punnet grape tomatoes
- 1 red onion, cut into wedges
- 8 bamboo skewers, soaked
- 1 cup couscous
- 1 cup just-boiled water
- 300g chickpeas, drained, rinsed
- ¼ cup chopped parsley
Method
- In a bowl, combine lamb backstrap, red wine, Dijon mustard, lemon juice, dried thyme, chilli sauce and garlic. Season to taste and marinate for 30 minutes.
- Preheat chargrill or barbecue on high. Thread lamb, grape tomatoes, and onion wedges alternately onto bamboo skewers. Chargrill 10 to 12 minutes, turning, until cooked to taste.
- Place couscous in a bowl. Add just-boiled water. Set aside for 5 minutes, then fluff up with a fork. Add chickpeas and parsley. Season to taste, and serve with kebabs.
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