Moroccan-Style Kebabs
These Moroccan-style lamb kebabs pair tender, warmly spiced lamb with a colourful wholegrain couscous salad packed with roasted vegetables, chickpeas, fresh herbs and juicy pomegranate seeds. Finished with a tangy lemon yogurt dressing, it’s a vibrant and flavour-packed family meal.
Servings: 4 people
Calories: 553kcal
Ingredients
- 1 x 440g pack lean lamb leg steaks, fat removed, cut into 2cm cubes
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- Juice of ½ lemon
- 2 teaspoons freshly chopped mint
For the grained salad:
- 1 small red onion, peeled, cut into wedges
- 2 small sweet peppers, deseeded, cut into large chunks or 4cm pieces
- 2 medium courgettes, roughly diced
- 75g cherry tomatoes
- 1 x 400g can chickpeas in water, drained
- 1 teaspoon teaspoon rapeseed oil
- 200g wholegrain couscous
- 4 tablespoons freshly chopped mint
- 4 tablespoons freshly chopped parsley
- 100g fresh pomegranate seeds
For the tangy dressing:
- 4 tablespoons natural low fat yogurt
- ¼ teaspoon ground cumin
- Zest of ½ lemon
- 1 tablespoon cold water
- 4 metal or wooden skewers, soaked in cold water for 20 minutes
Instructions
- In a large bowl mix the spices, lemon juice and mint together, add the lamb, season and stir to coat. Cover and set aside in a cool place or in the fridge.
- Preheat the oven to 220°C, 200°C Fan, Gas Mark
- Put the onions, peppers, courgettes, cherry tomatoes, chickpeas and oil in a non-stick roasting tin, season and gently toss. Roast for 30-35 minutes, stirring occasionally. Alternatively, roast the vegetables in a large air-fryer, according to the manufacturer's instructions.
- For the dressing, whisk all the ingredients together and set aside.
- Preheat the grill to moderate. Thread the lamb cubes evenly onto the skewers and cook for 12-16 minutes, turning once, until the juices run clear. Set aside to rest for 1-2 minutes.
- Prepare the couscous according to the packet instructions, drain and transfer to a large bowl. Add the roasted vegetables, the remaining herbs and pomegranate seeds. Stir together combine and transfer to a large serving plate.
- Arrange the kebabs on top of the salad, add the dressing and serve.
If preferred, replace the individual spices with 1-2 tablespoons of prepared Moroccan or Ras el hanout seasoning.
Nutrition
Energy: 553kcal | Fat: 12.6g | Saturated Fat: 3.7g | Carbs: 63.2g | Sugar: 12.3g | Fibre: 12.7g | Protein: 40.5g | Salt: 0.21g | Serving: 521g