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Lamb kebabs with herbed couscous

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400 g lamb eye of shortloin / backstrap or diced lamb
1 tbsp sumac
1 tbsp olive oil
Herbed couscous
1 cup couscous
1 tsp soft butter
1 cup boiling water
2 small tomatoes, diced
2 small tomatoes, diced
10 mint leaves
1 handful coriander leaves, stems removed
1 handful flat-leaf parsley leaves, stems removed
1 tbsp lemon juice
3 tbsp olive oil


1 Cut lamb into 2.5cm cubes. Thread lamb onto 8 skewers with 4 to 5 pieces of lamb on each skewer.
2 Combine sumac and oil. Brush over the kebabs. Marinate for 20 minutes, if possible.
3 Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each of the 4 sides.
4 Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with the herbed couscous.
5 To make herbed couscous: Place the couscous into a large bowl with butter and water. Cover with plastic wrap, stand for 15 minutes. Add remaining ingredients. Toss together with a fork and then season with salt and pepper.


1 When you’re threading the lamb kebabs, leave a little space between the pieces so the heat can get to all sides.
2 Sumac is the dried fruit of a shrub, native to the Mediterranean. It is sold coarsely or finely ground. Sumac has a lemony, citrus flavour with very little smell. You could use grated lemon rind to replace it.