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Lamb skewers with beetroot & cucumber
Lamb skewers with beetroot & cucumber
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Ingredients:
  • 2 lemons, juiced
  • 3 bay leaves, crushed
  • 700g Trim Lamb round roast, cut into 2cm cubes
  • 190g (1 cup) couscous
  • 250mls (1 cup) boiling chicken style liquid stock
  • 20.00 ml finely chopped fresh coriander
  • 2 small Lebanese cucumbers
  • 2 tsp red wine vinegar
  • 2 medium beetroot, peeled, grated
Instructions:
  • Mix together the lemon juice, olive oil, garlic, and bay leaves in a glass or ceramic dish. Add the lamb and toss until well coated. Cover and refrigerate for 8 hours or overnight to marinate.
  • First, immerse 8 bamboo skewers in water for approximately 30 minutes and later drain them. While waiting, use a vegetable peeler to create long cucumber ribbons. Shake a mixture of olive oil and vinegar in a screw-top jar. Combine the dressing with grated beetroot in a bowl and mix thoroughly. Set the mixture aside for later use.
  • Preheat the barbecue or grill on high heat.
  • Thread the drained lamb onto bamboo skewers and cook on a preheated barbecue or under a grill for 3-4 minutes on each side, or until the lamb reaches your desired level of doneness.
  • Place couscous in a heat-resistant bowl and pour boiling stock or water over it. Quickly stir with a fork, cover, and let stand for 5 minutes. Fluff the grains with a fork to separate them.
  • On serving plates, elegantly arrange cucumber ribbons alongside beetroot, sprinkle with fresh coriander. Serve prepared couscous and place hot lamb skewers on top.

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