Serves: 2
How much does it cost? This recipe cost me £2.75 per person.
What are the benefits? These kebabs are high in protein, count towards at least one of your five a day, and makes a great takeaway alternative to the usual late night, post-booze kebabs.


It’s not summer yet, but a girl can dream, right? 🔆 I mean, how else are we going to get through these dismal winter months…

With that in mind, I’ve cooked up something that transported me to a summer BBQ, fruit cider in one hand and chicken drumstick in the other, even though I was actually huddled up on the sofa shivering into my woolly socks.

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It’s tasty without being too heavy, which is probably a good thing as we spend most of January grazing just to get ourselves through the post-Christmas blues.

Although lamb can be a little fatty, this recipe is still great for you in so many ways. It still packs in protein, veggies and nutrition while skipping over my usual “danger zones” – i.e. covering everything in cheese.

Mmm, cheese… 🧀

Anyway, this recipe makes six lamb kebab skewers so, depending on your appetite, this serves 2-3 people. I made mine for two with succulent kebab meat, plus a hefty dose of flavoursome cous cous, plus some tortilla crisps to crunch – a gorgeous plate full of different textures, colours and flavours.


INGREDIENTS
400g Diced Lamb
1 Courgette, Chopped
1 Red Onion, Chopped
Pack of Vegetable Cous Cous
2 Wholemeal Tortillas

SEASONING
For the kebab skewers, I added dried garlic, rosemary, salt, pepper and a drop of olive oil to the bowl and rubbed everything together in the bowl, before adding a dash of hot sauce too. For the tortillas, allow a drop of olive oil onto a piece of kitchen paper, rub all over the tortilla and then sprinkle over dried garlic flakes and dried coriander.


So, this is how I did it…

1. In a bowl, toss the crunchy veg and tender lamb together with a splash oil and seasoning. Make sure it’s all coated – but not too greasy!

2. Assemble the skewers – chunk of lamb, slice of courgette, bite of red onion – and place under the grill on a fairly high heat for approximately 10 – 12 minutes.

3. While the kebabs are cooking, prepare the cous cous. Yes, I’m being lazy and using pre-packed cous cous – don’t judge me! I’m grilling lamb over here and I’ve gotta keep an eye on it, I haven’t got time to be making roasted vegetable cous cous from scratch! Simply empty the packet into a bowl, add boiling water, stir with a fork and serve when ready.

4. When the lamb kebabs are cooked through, remove from directly underneath the grill and keep warm (don’t worry, it’s only for a couple of minutes).

5. It’s time for the tortillas, which should be rubbed with a teeny tiny drop of oil and sprinkled with seasoning. Grill for just a minute or two on each side until they crisp up – these cook super quick, so be careful!

6. Serve the lamb kebab skewers along with the warmed cous cous and the crispy tortillas and BAM! Done.

lamb kebab plate

 

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