Lamb and Pistachio Kebabs With Garlic and Olive Sauce |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Combine a feast of flavours in this winning recipe for lamb kebabs with garlic sauce and roasted vegetable couscous. Ingredients:
1 lb lean ground lamb |
1 onion, finely chopped |
1 garlic clove, crushed |
1 lemon, zest of, only |
2 ounces pistachios, roughly chopped |
salt & freshly ground black pepper |
olive oil, for brushing |
7/8 cup greek yogurt |
2 garlic cloves, roasted |
2 ounces mixed pitted black olives or 2 ounces green olives, chopped |
1/2 bunch fresh mint, roughly chopped |
lemon juice |
2 red bell peppers, seeds removed |
1 eggplant |
2 zucchini |
1 red onion, peeled |
3 tablespoons olive oil |
1 tablespoon cumin seed |
1 tablespoon coriander seed |
4 ounces fine green beans, trimmed |
1 (14 ounce) can garbanzo beans, drained and rinsed |
4 garlic cloves |
8 ounces couscous |
1 1/4 cups water |
2 tablespoons extra virgin olive oil |
1 lemon, juice and zest of |
1 bunch fresh cilantro, roughly chopped |
chili oil, to serve (optional) |
Directions:
1. Soak 8 wooden skewers in cold water to prevent burning.
2. Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
3. To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
4. Refrigerate until needed.
5. To make the roasted vegetable couscous, preheat the oven to 450°F
6. Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
7. Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
8. Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
9. Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
10. For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
11. Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
12. Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
13. Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
14. Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.
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