Marinated Lamb Skewers With Couscous Salad Recipe

Publish Date
Wednesday, 27 August 2014, 12:00AM
These fresh and zingy marinated lamb skewers are absolutely bursting with flavour. Giant couscous is delicious as a light salad. Say goodbye to winter with this recipe -  it's all you need for a sunshine-filled late August!

Serves: 4
Prep time: 15 mins (plus marinating)
Cooking time: 6 mins

800g diced lamb leg or neck fillet
Zest 2 lemons, cut into long strips
2 garlic cloves
2tbsp olive oil
2tsp ground cumin
200g giant couscous
2tbsp olive oil
¼ watermelon, peeled and chopped into small chunks
½ red onion, peeled and very finely sliced
250g feta cheese, cut into chunks
½ cucumber, peeled and chopped into small chunks
Large bunch mint, leaves picked and roughly chopped
Juice 1 lemon

  1. Place the diced lamb, lemon zest, garlic, olive oil and cumin in a freezer bag or non-metallic bowl and shake or stir to combine. Marinate for at least half an hour, but preferably overnight.

  2. Place the couscous in a pan of boiling water and cook for 6 to 8 minutes until tender. Drain and mix with the olive oil. Heat the grill to high, season the lamb and divide between 4 metal skewers. Grill for 5 to 6 minutes, until the meat is slightly charred on the outside.

  3. Meanwhile, mix the watermelon, red onion, feta and cucumber into the couscous, and – just before serving – add the mint, lemon juice and some seasoning. Serve the skewers with the salad for everyone to dig into.

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