- Place all the ingredients for the marinade in a bowl or a zip sealed freezer bag, add the cubes of lamb, refrigerate and allow to marinate for 30 minutes (1 hour if using the neck fillet).
- After marinating, thread the cubes onto skewers and allow to reach room temperature.
- Cook the couscous as instructed on the pack, then stir in 1 tbsp of olive oil, the mint, and the juice and zest of the lime. Cover and allow to stand.
- In a small bowl, mix together the remaining 1 tbsp of olive oil, the garlic powder and dried herbs and use to brush over the prepared vegetables.
- Cook the kebabs on a griddle plate, BBQ or grill and cook for approximately 10 – 12 minutes, turning occasionally (or cook to your liking).
- While the kebabs are cooking, heat a griddle pan or place on the solid plate on the BBQ and cook the vegetables for a few minutes each side, keeping them nice and crunchy.
- Serve the kebabs with the couscous, topped with the chargrilled vegetables and crumbled feta, chopped mint and a dollop of aioli.
Welsh Lamb kebabs with chargrilled summer vegetable and feta couscous
- Prep time 30 mins
- Cook time 15 mins
- Serves 4
Ingredients
- 800g PGI Welsh Lamb leg or chump steaks (or boneless neck fillets), cut into cubes
For the marinade:
- 4 tbsp olive oil
- 3 garlic cloves, crushed
- Juice and zest of 1 lemon
- Seasoning
- ½ tsp paprika
- 6 sprigs thyme leaves, chopped
For the summer vegetable couscous:
- 200g couscous
- Juice and zest of 1 lime
- 1 tbsp chopped mint (keep some for garnish)
- 2 tbsp olive oil
- 2 small courgettes, sliced
- 1 red pepper, cut into cubes
- Handful mangetout, sliced
- ½ tsp garlic powder
- ½ tsp dried herbs
- 50g feta cheese, crumbled
To serve:
- Aioli