Saturday, July 9, 2011

Recipe: Lamb and Courgette kebabs, with Red onion and Walnut Couscous

Well I told you i'd be writing up less recipes up on here- and I was dead right! I told the guys at Cosy Club that I was happy to do anything from 15-40 hours (see- nice and flexible!), and this week i've done over 45, and i'm pretty sure i might be doing the same next week. I mean, i am very much thinking about all the money at this point, which is why i am battling with myself whether i should moan about it really. On one hand the more money= the better, and even on 30 hours a week i'll have more than enough, but on the other hand....its LOTS OF MONEYYYYY. But yeah this is killing me man, full-time chef-ing again. I don't know when my next full day off is- last one was last friday and there aint a free in sight yet.....

Anyway only a few months more Mel, stick with it! Last time I had an evening free to myself, I cooked this dish for me and my boyfriend and we both loved it- very tasty and barely takes any time to prepare. The marinade for the lamb can also be used with bigger cuts of lamb to be slowcooked too- the flavours work particularly well with this type of meat. It isnt in the recipe, but I served this with a herby yoghurt- nom!

Lamb, courgette and red onion kebabs, with zesty cous cous

For the Kebabs
250g lamb leg steaks, cut into bitesize chunks
1 lemon (zest set aside for the couscous, ½ juiced for the marinade)
3 tbsp extra virgin olive oil
1.5 tsp dried mint
1.5 tsp dried rosemary
1 tsp paprika
1 medium sized courgette, sliced

For the Cous cous

2 tbsp olive oil
½ red onion, sliced
2 clove garlic
1 tsp sugar
40g walnuts, chopped
130g couscous
200ml hot vegetable stock
Handful coriander stems and leaves chopped
Salt and pepper to taste
Extra coriander for garnish

1. Place the lamb in a bowl with the lemon juice, olive oil, mint, rosemary, paprika and seasoning. Mix together, and leave in the fridge to marinade for at least 2 hours. Soak 4 wooden skewers in water for at least 15 minutes.
2. Heat up a fan oven to 220C. Thread the marinated lamb and courgette onto the four skewers. Put onto Bake in the oven for 15 minutes, turning once.
3. Meanwhile, put the couscous, lemon zest, walnuts, and coriander into a bowl. Add the vegetable stock and cover for about 5 minutes.
4. Meanwhile in a saucepan fry the onion, garlic and sugar in olive oil for about 5 minutes. Mix into the couscous, fluff up with a fork and season to taste.
5. Remove the skewers from the oven, pour over any juices leftover in the tray and serve with the cous cous and some more fresh chopped coriander.

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