Spiced Lamb Kebabs
Lamb and sweet apricots make the perfect combination and taste fabulous cooked on the barbecue.
2 tbsp Patak’s Rogan Josh Paste
2 tbsp low fat yoghurt
500g (1lb) lamb leg steaks, cubed
1 leek, trimmed and thickly sliced
1 orange pepper, deseeded and cubed
16 ready to eat dried apricots,
6 – 8 bamboo skewers, soaked in cold water for 30 minutes
For the Couscous salad:
200g (7oz) couscous
2 tbsp sultanas
Zest and juice of 1 lemon
1 tbsp olive oil
3 spring onions, trimmed and roughly sliced
2 tbsp coriander, roughly chopped
Good handful watercress, roughly chopped
Salt and ground black pepper, to taste
Patak’s Raita, to serve
Preparation time: 15 minutes + marinating time
Cooking time: 20 minutes
1. In a bowl mix together the yoghurt and Patak’s Rogan Josh Paste. Add the lamb and stir well and marinate for at least 20 minutes. (For a more intense flavour, cover and refrigerate the marinated lamb for 2 hours or even overnight.)
2. Meanwhile make the couscous salad; In a bowl mix the couscous, sultanas, lemon zest and juice and oil together with a fork. Add 250ml boiling water from the kettle, stir well then cover with an upturned plate. Leave to soak for 10 minutes, the water should all be absorbed. Add the onions, coriander, watercress and fluff up the grains with a fork. Season to taste.
3. Lift the meat from the marinade and thread on to the soaked skewers alternating it with the leeks, peppers and apricots.
4. Cook the kebabs over hot barbecue coals or under a hot grill for 20 minutes, turning occasionally until the lamb is cooked to your liking. Serve with the couscous salad and some Patak’s Raita.