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Lamb skewers with parsley & almond salad
Lamb skewers with parsley & almond salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Exotic chargrilled lamb with vibrant North African spices, served over fluffy couscous.
Ingredients:
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tsp ground coriander
  • 3.75 gm ground cinnamon
  • 3 (about 600g) lamb eye of loin (backstrap), cut into 2cm pieces
  • 250.00 ml fresh continental parsley leaves
  • 1 small red onion, halved, thinly sliced
  • 40g (1/4 cup) toasted slivered almonds
  • 190g (1 cup) couscous
  • 200ml boiling water
  • Olive oil spray
  • 130g (1/2 cup) low-fat natural yoghurt
Instructions:
  • Combine 1 tablespoon of lemon juice with 1 teaspoon of coriander and 1 teaspoon of cinnamon in a shallow glass or ceramic bowl. Mix in the lamb until evenly coated. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • In a large bowl, mix together the fresh parsley, diced onion, and chopped almonds.
  • Place couscous in a large heatproof bowl, pour boiling water over it, cover, and set aside for 4 minutes until liquid is absorbed. Fluff the grains with a fork. In a small jug, whisk together remaining lemon juice, coriander, and cinnamon. Stir the lemon juice mixture into the couscous and season with pepper.
  • Skewer the lamb and grill over high heat, spraying lightly with olive oil spray. Cook for 2 minutes on each side for a perfect medium or to your preferred doneness.
  • Distribute the couscous mixture onto serving plates, layer with lamb and yogurt, and enjoy alongside the parsley salad.

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