Name: Harissa lamb & pepper kebabs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp harissa paste; 400g lamb steak, trimmed of any fat and chopped into chunks; 2 red peppers chopped into large chunks; 2 red onions each cut into 8 wedges through the root so the wedges don't fall apart; 250g couscous flavoured or plain; PLUS 1 tbsp olive oil

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Harissa lamb & pepper kebabs

Harissa lamb & pepper kebabs

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 8 mins - 10 mins

A star rating of 4.3 out of 5.9 ratingsRate

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Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp harissa paste
400g lamb

steak, trimmed of any fat and chopped into chunks
2 red peppers

chopped into large chunks
2 red onions

each cut into 8 wedges through the root so the wedges don't fall apart
250g couscous

flavoured or plain
PLUS 1 tbsp olive oil

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Nutrition: per serving

kcal351
fat11g
saturates3g
carbs41g
sugars8g
fibre2g
protein25g
salt0.26g

low

Method

step 1

Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.
step 2

Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.
step 3

Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Recipe from Good Food magazine, May 2010

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A star rating of 4.3 out of 5.9 ratings

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