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Harissa lamb & pepper kebabs

Harissa lamb & pepper kebabs

A star rating of 4.3 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal351
fat11g
saturates3g
carbs41g
sugars8g
fibre2g
protein25g
low insalt0.26g
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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

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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Overall rating

A star rating of 4.3 out of 5.9 ratings
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