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Moroccan lamb skewers with herb salad
Moroccan lamb skewers with herb salad
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Zesty orange juice marinates lamb and couscous. Fresh mint, parsley, and capsicum for a vitamin C boost.
Ingredients:
  • 20.00 ml red wine vinegar
  • 2.50 gm ground paprika
  • 5.00 gm ground cumin
  • 80ml (1/3 cup) fresh orange juice
  • 500g lean diced lamb
  • 190g (1 cup) couscous
  • 200ml boiling water
  • Olive oil spray
  • 250.00 ml fresh continental parsley leaves
  • 250.00 ml fresh mint leaves
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 1 small red onion, halved, thinly sliced
  • Lemon wedges, to serve
Instructions:
  • In a small bowl, mix together the vinegar, garlic, paprika, 1 teaspoon of cumin, and 2 tablespoons of orange juice. Place the lamb in a large shallow glass or ceramic dish, pour the vinegar mixture over it, and coat the lamb evenly. Let it marinate for 10 minutes.
  • Place the couscous in a large heatproof bowl and cover it with boiling water. Let it sit for 3 minutes until the liquid is absorbed, then fluff the grains with a fork.
  • Skewer the lamb. Preheat a barbecue or chargrill, then lightly grease with olive oil spray. Grill the lamb for 2 minutes on each side for a perfect medium doneness.
  • In a jug, mix together the leftover cumin and orange juice. Pour this over the couscous and mix well. In a separate bowl, combine the parsley, mint, bell pepper, and onion.
  • Portion out the fluffy couscous onto plates, then generously crown it with savory lamb. Accompany this delightful dish with a fresh side salad and zesty lemon wedges.

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