Marinated Lamb Kebabs
Ingredients
- 4 garlic cloves, crushed
- 2tbsp mixed herbs, mint, oregano, Rosemary, parsley
- salt and pepper to taste
- 1 tsp paprika
- ½ tsp ground cumin
- 1tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 1 small bottle ale
- 150g low fat yogurt
- 400g lean lamb, cubed
- 2 small onions, cut into wedges
- 1 each green pepper, red pepper, cored, deseeded and cut into wedges
Couscous
- 400g couscous
- 1 tbsp chopped roasted red peppers
- 1 tbsp sliced black olives
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- salt and pepper to taste
Method
1. Mix together in a glass bowl the garlic, mixed herbs, salt and pepper, paprika, cumin, white vinegar, olive oil, ale and yogurt. Add the lamb and stir well. Cover and leave to marinate overnight in the fridge or in a cool place for at least 1 hour.
2. Thread the lamb and onion and pepper wedges on to 8 metal skewers and cook under a hot grill for 8-10 minutes, or until cooked through. You can also barbecue outdoors.
Couscous
1. Place the couscous in a heatproof bowl, pour 500ml of boiling water over the couscous, cover and leave to stand until the liquid has been absorbed. Season with salt and pepper and fluff the couscous with a fork.
2. Add the chopped peppers, black olives, chopped parsley and lemon juice.
Serve with greek salad.