Sumac-Spiced Lamb Kebabs with Couscous Recipe
serves:
4Skill:
easyPrep:
20 minCooking:
10 minNutrition per portion |
RDA | |
|---|---|---|
| Calories | 671 kCal | 34% |
| Fat | 35g | 50% |
| - Saturates | 14g | 70% |
If you fancy a burger this week but want to switch up your usual beef burger recipe, try these lamb burgers for a really tasty treat.
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.
HOW TO MAKE SESAME LAMB PATTIES WITH CHICKPEA AND SPINACH SALAD
Ingredients
- 800g (1lb 12oz) lamb neck fillet, sliced into chunks
- 3tbsp sumac (from Bart Spices)
- 3tbsp oil
- 2 garlic cloves, bashed
- for the salad
- 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
Method
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.
