Harissa lamb & pepper kebabs
Serves 4
Easy
Prep:
Cook: -
Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too
Skip to ingredients
- 2 tbsp harissa paste
- 400g lambsteak, trimmed of any fat and chopped into chunks
- 2 red pepperschopped into large chunks
- 2 red onionseach cut into 8 wedges through the root so the wedges don't fall apart
- 250g couscousflavoured or plain
- PLUS 1 tbsp olive oil
Nutrition: per serving
- kcal351
- fat11g
- saturates3g
- carbs41g
- sugars8g
- fibre2g
- protein25g
- salt0.26glow
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.
