Lamb Kebabs With Couscous And Mint Yoghurt Sauce

Marinate the meat overnight to allow all the delicious flavours to infuse.

The ingredient of Lamb Kebabs With Couscous And Mint Yoghurt Sauce

• 8 about 800g lamb fillets trimmed cut into 2cm pieces
• 80ml 1 3 cup lemon juice
• 3 garlic cloves crushed
• 2 tsp dried mint leaves
• 60ml 1 4 cup olive oil
• 250g thick greek yoghurt
• 5 tbsp chopped fresh mint
• 2 cups couscous
• 400ml massel chicken style liquid stock or water
• 40g butter
• 2 tsp ras el hanout a blend of powdered spices
• 1 tbsp cumin seeds
• 1 tbsp sesame seeds
• 1 tbsp sea salt
• mint leaves torn to serve

The Instruction of lamb kebabs with couscous and mint yoghurt sauce

• place the lamb fillets lemon juice two thirds of the garlic dried mint and two tablespoons of the oil in a bowl cover and set aside to marinate overnight
• place the yoghurt remaining garlic and two tablespoons of fresh mint in a bowl set aside
• place the couscous and remaining olive oil in a bowl bring the stock or water to the boil then pour over the couscous add the butter cover and set aside for 10 minutes stir with a fork to separate the grains then stir through the ras el hanout and remaining fresh mint set aside
• thread the lamb onto skewers discarding the marinade preheat a barbecue or chargrill to high
• add the lamb skewers and cook for three minutes each side set aside for five minutes to rest
• place the cumin and sesame seeds in a frying pan over medium heat and dry fry until light golden and fragrant combine with the sea salt
• serve the lamb kebabs with the couscous drizzle with the yoghurt and scatter over the mint leaves and seasoned salt

Nutritions of Lamb Kebabs With Couscous And Mint Yoghurt Sauce

fatContent: 617 576 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 40 grams protein
sodiumContent: 107 milligrams cholesterol

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