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.
It’s tasty without being too heavy on the carbs – which we spend most of January grazing on just to get ourselves through the post-Christmas blues – and, although lamb can be a little fatty, it still packs in protein, veg 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 and it came to around 730 calories – sounds scary but, don’t forget, you get the succulent kebab meat, plus a hefty dose of flavoursome cous cous, plus some tortilla crisps to crunch. If you spread it out between three people, the calories will drop.
So, this is how I did it…
(Serves 2 – 3, makes 6 skewers)
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 hey, don’t make it too greasy! We might be making kebabs, but we don’t want to feel like we’ve just stumbled drunkenly into a kebab shop…
2. Assemble the skewers – chunk of lamb, slice of courgette, bite of red onion, so on, so on – and place under the grill on a fairly high heat. Grill 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 – man, don’t judge me! I’m grilling lamb over here and I’ve gotta keep an eye on it, I ain’t got time to be making roasted vegetable cous cous from scratch! Simply empty 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, to have their turn under the grill for just a minute or two, 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.
Something I really love about this recipe is that you can get creative with flavouring the kebabs. I splashed a little hot sauce on mine to give it some heat, but there are plenty of ways to mix it up. Maybe a tangy BBQ flavour? Or something fragrant and herby? What about some sweet chilli for a kick? Make this dish more than once and you can get creative over and over again!
400g Diced Lamb – Diced Leg of Lamb – £4.62 – Morrisons
1 Courgette, Chopped – Grower’s Selection Courgettes by Weight – 54p – ASDA
1 Red Onion, Chopped – Grower’s Selection Red Onion by Weight – 12p – ASDA
Pack of Vegetable Cous Cous – Ainsley Harriott Roasted Vegetable Cous Cous – 75p – Sainsburys
2 Wholemeal Tortillas – Mexican Style Wholemeal Tortillas – 75p – ASDA
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.