Tunisian lamb skewers
29/12/2009
Bring the taste of Africa into your own kitchen with these delicious lamb kebabs!
Ingredients
| 600 g | Lamb steaks |
| 2 tsp | Ground tumeric |
| 2 tsp | Ground ginger |
| 2 tsp | Ground coriander |
| 1 tsp | Garlic salt |
| 1 | Bay leaf |
| 1 dash | Oil |
| 1½ cups | Couscous |
| 2 tbsp | Currants |
| 2 optional | Plain unsweetened yoghurt |
| 2 tsp | Ground cumin |
| ¼ tsp | Ground chilli |
Directions
- Cut lamb into cubes (3 cm). Toast spices in a frying pan until fragrant and reserve 1 tablespoon. Stir in garlic salt and roll meat in spice mixture.
- Thread meat evenly onto skewers with a bay leaf between every second piece of meat. Brush or spray skewers with oil.
- Grill or barbecue, turning until cooked. Meanwhile cook couscous according to packet directions, then stir through currants.
- Serve lamb skewers with couscous and a dollop of yoghurt. Sprinkle reserved tablespoon of spices over the top.
Wine Match
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