MINT & GARLIC LAMB KEBABS WITH MEDITERRANEAN COUSCOUS SALAD #ainsleyharriott #bbq #summercooking

Simple, tasty and perfect for summer dining (whatever the weather 😁).
Enjoy some al fresco dining with Ainsley Couscous. These delicious lamb kebabs are in a simple marinade of lemon, mint and garlic and served with a fresh Greek-style couscous salad made with our fresh and vibrant Lemon, Mint & Parsley Couscous. Get the BBQ on!

Serves 4
 
700g lamb (boneless leg), trimmed, cut into 1 ½ inch cubes
2 tbsp olive oil
Juice and zest of 1 lemon
1 small onion, roughly chopped
4 cloves of garlic
1/2 tsp allspice
Handful of mint leaves
Handful of parsley leaves
 
1 x packet of Ainsley Lemon, Mint & Parsley Couscous
2 ripe vine tomatoes, cut into wedges
½ red onion, thinly sliced
¼ cucumber, cut in half lengthways and chopped
Handful of pitted black olives, roughly chopped
1 tbsp chopped mint
1 tbsp chopped parsley
80g feta, chopped or crumbled
 
Shop bought tzatziki, to serve.
Lemon wedges, for squeezing
Flatbreads, to serve
 
Put the ingredients for the marinade into a blender and blitz until well combined. Add the lamb to a bowl, season with salt and pepper and pour over the marinade. Cover and marinate for 30 minutes or chill to marinate for longer if you have the time.
 
Prepare the couscous according to the packet instructions and allow to cool.
 
Preheat a chargrill pan over a medium high heat or preheat a BBQ.
 
Shake any excess marinade from the lamb and thread the meat onto skewers (don’t pack too tightly). Brush the pan or BBQ grill with oil and add the lamb skewers. Grill for 8-12 minutes or depending on how you like your lamb cooked.
 
Toss the tomatoes, onion, cucumber, olives, mint and parsley through the fluffed couscous. Crumble in the feta. Drizzle with a little extra virgin olive oil and check the seasoning.
 
Serve the lamb with the couscous salad with tzatziki, flatbreads and lemon wedges, for squeezing.

#recipe #bbqrecipe #alfrescodining #kebabs

Mint and garlic lamb kebabs with a beautiful Mediterranean couscous salad. Just love a kebab, don’t you? And I’ve got simple marinade on these. Olive oil, lemon juice, bit of garlic, bit of fresh herbs. You can use some dried herbs if you want. Let’s get these bad boys on. All right, now for the salad. I’m using a lemon, mint, and parsley couscous there. Fluff that up. And it’s absolutely perfect. Cut those tomatoes up. Beautiful. In with me olives. Some mint. Nice bunch of parsley pepper. I was going to say, look at these. Eh, typical British weather. Come on. Let’s serve cuscus. Oh, isn’t that lovely? Let’s just pile this up now. Rustic style. Perfect summer dish.