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Curtis Stone's Moroccan lamb skewers with couscous
Curtis Stone's Moroccan lamb skewers with couscous
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Grilled Moroccan lamb skewers with couscous, greens, and tangy lemon yogurt dressing.
Ingredients:
  • 500g Lamb Mince
  • 25g breadcrumbs
  • 1 extra-large Free Range Egg, whisked
  • 1 tsp Ground Cumin Seeds
  • 45.50 gm olive oil, divided
  • 200g couscous
  • 140g yoghurt
  • 1 lemon, zest finely grated, juiced
  • 40g Baby Spinach & Rocket
Instructions:
  • Heat up the barbecue until it reaches medium-high heat. Combine lamb, breadcrumbs, egg, garlic, cumin, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl. Shape the mixture into 8 balls.
  • Thread the meatballs onto 8 metal or soaked bamboo skewers, shaping each into a 2cm-thick, 4cm x 10cm sausage while packing tightly. Rub them with 1 tbs of oil, then cook for 8-10 mins until browned and fully cooked, turning as needed. Let them rest on a serving platter for 5 mins before serving.
  • In a saucepan, bring water, oil, and a pinch of salt to a boil. Remove from heat and stir in couscous. Cover and let stand for 5 minutes until liquid is absorbed and couscous is tender. Fluff with a fork and season to taste.
  • Combine yogurt, lemon zest, and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Arrange couscous, spinach, and rocket on a serving platter. Drizzle with the remaining 1 tablespoon oil. Season with salt and pepper. Top with skewers and serve with the sauce.

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