Marinated Lamb Skewers with Giant Couscous Salad Recipe

For a lamb recipe that’s bursting with flavour that’s zingy and surprisingly light, give this lamb salad a go for a lovely barbecue option this summer.

With plenty of spice, creamy feta and filling giant couscous, there is a whole host of textures in this dish that make it a really exciting main option.

Whether you’re feeding a crowd or just want a simple summer dinner, this dish is the perfect lamb option to try.

HOW TO MAKE MARINATED LAMB SKEWERS WITH GIANT COUSCOUS SALAD

Ingredients

• 800g (1lb 12oz) diced lamb leg or neck fillet
• zest 2 lemons, cut into long strips
• 2 garlic cloves
• 2tbsp olive oil
• 2tsp ground cumin
• 200g (7oz) giant couscous
• 2tbsp olive oil
• ¼ watermelon, peeled and chopped into small chunks
• ½ red onion, peeled and very finely sliced
• 250g (9oz) feta cheese, cut into chunks
• ½ cucumber, peeled and chopped into small chunks
• large bunch mint, leaves picked and roughly chopped
• juice 1 lemon

Method

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.