Turkish-style lamb skewers with couscous
Lamb Leg Steak, Lean, Boneless, raw
500 g, cut into 2cm pieces
2 teaspoon(s), level
1 teaspoon(s), level
1 teaspoon(s), level, plus a little extra to serve
Wholewheat Couscous, dry
Vegetable stock cube
½ cube(s), 200ml hot stock
Lemon Juice, Fresh
1 small, diced
1 medium, deseeded and diced
½ portion(s), medium, diced
1 tablespoon(s), roughly chopped or torn
125 g, seeds
- Put the lamb into a bowl and add the cumin seeds, coriander, sumac, pomegranate molasses and some freshly ground black pepper. Toss everything together to combine, then set aside to marinate for 1 hour (or cover and put in the fridge to marinate overnight).
- To make the salad, put the couscous into a large mixing bowl and pour over the hot stock. Cover and set aside for 10 minutes, until all the liquid is fully absorbed. Fluff up the couscous grains with a fork, then stir through half the lemon juice and the onion, pepper, cucumber, mint and pomegranate seeds, if using. Add the rest of the lemon juice to taste, and sprinkle over the extra sumac.
- Heat the grill to high. Thread the lamb onto 4 skewers and grill for 5-8 minutes, turning occasionally, until the lamb is cooked to your liking. Serve the skewers with the couscous.