- 300g brown basmati rice
- 500g lamb mince
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 50g feta cheese
- 1 large red onion, ½ thinly sliced, ½ grated
- large handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- large handful mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 85g pitted black kalamata olive, quartered
- 1 cucumber, diced
- 300g cherry tomato, halved
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.