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Lamb kibbeh kebabs with pistachio and apricot couscous
Lamb kibbeh kebabs with pistachio and apricot couscous
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 90g burghul
  • 500g lamb mince
  • 1 brown onion, coarsely grated
  • 125.00 ml finely chopped flat-leaf parsley
  • 1 egg, lightly whisked
  • 2.50 gm ground cinnamon
  • 375ml chicken stock
  • 290g couscous
  • 165g dried apricot
  • 75g pistachio
  • 1/2 red onion, finely chopped
  • 125.00 ml coriander leaves
  • Lemon wedges, to serve
  • Natural yoghurt, to serve
Instructions:
  • In a medium bowl, soak the burghul in cold water for 10 minutes. Strain through a fine sieve and gently squeeze out excess water using your hands. Transfer to a large bowl and combine with lamb, onion, parsley, egg, salt, and pepper.
  • Divide the lamb mixture into 12 equal portions and form each portion onto the skewers. Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook the kebabs for 8 minutes, turning occasionally, until they are browned all over and cooked through. Remove from heat and cover with foil. Let them rest for 5 minutes before serving.
  • Heat the rest of the oil in a medium saucepan over medium heat. Sauté cumin and cinnamon until fragrant, for about 30 seconds. Pour in chicken stock and bring it to a boil. Take it off the heat, then stir in couscous and apricots. Cover with foil and let it sit for 5 minutes. Fluff the couscous with a fork, then mix in pistachios, red onion, and coriander. Season with salt and pepper to taste.
  • Divide the couscous onto plates. Arrange the kebabs on top and serve promptly with optional lemon wedges and yogurt.

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