Tunisian lamb skewers
Bring the taste of Africa into your own kitchen with these delicious lamb kebabs!
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|600 g||Lamb steaks|
|2 tsp||Ground tumeric|
|2 tsp||Ground ginger|
|2 tsp||Ground coriander|
|1 tsp||Garlic salt|
|2 optional||Plain unsweetened yoghurt|
|2 tsp||Ground cumin|
|¼ tsp||Ground chilli|
- 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.