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Serves 4
| 675g (1lb 8oz) Lean Cubed Lamb from the leg or use leg steaks - allow 4 pieces per kebab and 2 kebabs per person |
| 12 Mushrooms - 8 cut into half and 4 cut into quarters |
| 2 medium green and 2 medium red Peppers - deseeded and cut into chunks |
| 1 Courgette - cut in half and sliced |
| 1 x 15mlsp (1tbsp) Oil |
| 125g (5oz) Cous Cous |
| 125ml (5fl oz) Boiling Water, pinch of Salt |
| 25g (1oz) Butter |
| 8 wooden skewers that have been soaked in water for 1 hour prior to use. |
Method
| 1. Place the |
| 2. Thread the skewers with the cubes of lamb, mushroom halves and chunks of green and red pepper alternating between vegetable and meat. |
| 3. Either cook on a BBQ or place under a hot grill for 10 - 15 minutes, turning to allow all sides to cook evenly. |
| 4. Heat the oil in a griddle or fry pan, when hot add the courgette, remaining mushrooms and pepper, fry for 5 minutes shaking the pan occasionally. |
| 5. Place the cous cous in a bowl, add the boiling water, pinch of salt and butter and allow to stand for 5 minutes. |
| 6. Add the cous cous to the vegetables in the frying pan, combine together. |
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7. Serve the kebabs on the bed of pan fried vegetables and cous cous. |