Everyday recipes
Lamb kebabs with herb couscous
Per serve: 1675kJ
Total fat: 9.2g
Sat fat: 2.7g
INGREDIENTS
red wine, ¼ cup
Dijon mustard, 1 tablespoon
lemon juice, 1 tablespoon
thyme leaves, 2 teaspoons
garlic, 1 clove, crushed
lamb backstraps, 350g trimmed, cubed
zucchini, 2, cut into chunks
red capsicum, 1, seeded, cubed
red onion, 1, cut into wedges
bamboo skewers, 8, soaked
(see tip)
low-fat tzatziki, lemon wedges,
to serve
HERBED COUSCOUS
salt-reduced beef stock, ½ cup
water, ½ cup
couscous, 1 cup
parsley, ¼ cup chopped
METHOD
- In a small jug, combine wine, Dijon mustard, juice, thyme and garlic. Pour half over lamb in a shallow dish, turning to coat. Marinate 30 minutes.
- Preheat char-grill or barbecue on high. Thread lamb, zucchini, capsicum and onion alternately onto skewers. Season to taste. Char-grill 10-12 minutes, turning on all sides and brushing with remaining wine mixture, until cooked to taste.
- HERBED COUSCOUS Meanwhile, bring stock and water to the boil in a saucepan. Place couscous in a bowl. Pour over stock mixture. Set aside 5 minutes. Fluff up with a fork. Add parsley. Season to taste.
- Serve kebabs on couscous, with tzatziki and wedges.
TOP TIP- Remember to soak the skewers for the kebabs before cooking. It will prevent them from scorching.
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