Sumac-Spiced Lamb Kebabs with Couscous
If you're a fan of couscous, you'll love this lamb kebab recipe
- 800g (1lb 12oz) lamb neck fillet, sliced into chunks
- 3tbsp sumac (from Bart Spices)
- 3tbsp oil
- 2 garlic cloves, bashed
- 250g (9oz) giant couscous, cooked according to the pack instructions and tossed in a little oil
- seeds 1 pomegranate (125g/4½oz)
- large handful mint leaves, chopped
- 8 large dates, stoned and chopped
- 4 spring onions, finely sliced
- juice 2 limes
Using lamb neck fillet, which is a relatively inexpensive meat, this tasty lamb recipe is super quick to whip up.
Sumac is a flowering plant native to East Asia and North Africa and produces a tangy and lemon flavour when cooked. We’ve combined it with garlic in these burgers for a really great combination of tastes.
For the accompanying salad, we’ve mixed giant couscous that will fill you up, with vitamin packed pomegranate, date and spring onions for a really fresh dish that’s full of different flavours and textures.
- Place the lamb chunks in a non-metallic bowl with the sumac, oil and garlic, toss to coat and leave to marinate for at least half an hour or overnight.
- To make the salad, mix the cooled couscous with the pomegranate, mint, dates, spring onions and lime juice.
- Thread the lamb chunks on to skewers and season. Heat the grill to high and cook for 5 to 10 minutes, turning occasionally and basting with marinade. Serve with the couscous salad.