Organic Lamb Skewers With Couscous And Herb Lemon Yoghurt
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4
Ingredients
- 1 ½ Cup Organic Couscous
- ¼ tsp Turmeric
- 600g Organic Lamb Backstrap
- 1 ½ Tbsp Zaatar
- ½ Bunch Organic Coriander
- ½ Bunch Organic Mint
- 150g mix seeds / nuts Brookfarms
- 200g Organic Yoghurt Plain
- 1 Organic Lebanese Cucumber
- 1 Organic Lemon
- Salt & Pepper
- Olive Oil
Method
- Place the couscous into a large bowl. Season with salt and pepper, add the turmeric and drizzle with olive oil. Add 1 ½ cup of boiling water and quickly mix through.
- Place a towel on top to cover and leave for 3 mins. Remove the tea towel and brush with a fork until fluffy. Set aside to cool.
- Pat dry the lamb and cut lengthways into strips. Then cut it into small 2cm dice. Place the lamb into a bowl and season with the Zaatar, salt and pepper. Drizzle with olive oil and mix well. Make the skewers and set aside. Bring a griddle or a BBQ to high heat.
- Meanwhile. Wash and finely chop the coriander and the mint. Add half to the bowl with the couscous and the other half add it to a bowl together with the yoghurt.
- Add the zest and the juice of ½ a lemon to the yoghurt and grate the cucumber on top. Season with salt and pepper and a tsp of Zaatar. Mix until combined.
- Cook the skewers in the hot grill for approx. 1-2 mins on each side until charr all around. Serve on a platter and let it rest for at least 10mins.
- Add the mixed nuts to the couscous and mix well. Serve Lamb skewers with couscous salad and lemon herbed yoghurt.
