- 750g boneless lamb, leg or lean shoulder, cut into cubes
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 tbsp harissa (Moroccan spice paste)
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 apricots
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 200g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 4 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 25g toasted pine nut
- 300ml boiling vegetable stock
- 4 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 150ml pot Greek yogurt
Put the lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then mix well. Cut 4 apricots into quarters, add to bowl, mixing lightly, then season. Thread lamb and apricots alternately onto 8 skewers.
Chop the remaining apricots, then put in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, cover and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, remaining oil and seasoning, then mix well.
Stir remaining mint and seasoning into the yogurt, then scatter with extra mint if you like. Grill or barbecue skewers for 6-8 mins, turning, until meat is nicely browned. Serve with couscous and yogurt.