Moroccan style chevon kebabs with lemon couscous
1 kg chevon rump
2 tbsp olive oil
2 tbsp lemon juice
1 tbps harissa paste
1 tsp ground coriander
1 red capsicum, cut into 2cm dice
1 green capsicum, cut into 2cm dice
2 leeks, thinly sliced
1 tbps olive oil
4 tbsp soft butter
3 cups vegetable stock
1 tsp salt
375 g pkt instant couscous
grated rind of 1 lemon
2 tbsp shredded mint
- Cut the chevon into even-sized cubes, Combine the chevon with the oil, lemon juice, harissa and coriander, mix well.
- Thread the chevon and capsicum alternatively onto metal skewers. Brush each skewer lightly with oil. Preheat the char-grill pan to hot before adding the meat. Let the chevon skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side.
- Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve kebabs with Lemon couscous.
- To make Lemon couscous: Cook the leeks in the oil and 2 tbsp of the butter until soft. Place to one side. Bring the stock to the boil with the salt and pour over the couscous. Stand for 10 minutes until the couscous has absorbed the stock. Fluff the couscous with a fork, add the remaining butter. Stir through the cooked leeks, lemon rind and mint.
- Harissa is a spicy chilli paste made from red peppers and usually ground cumin and coriander. It is quite spicy and an optional ingredient for this recipe. You can buy it in jars from some supermarkets and good delis.
- You could replace the chevon with beef rump.