Lamb fig skewers with couscous salad
very easy
30 mins
30 mins
Ingredients
- 400 g Lamb salmon
- 1 red chilli pepper
- 2 Branches of rosemary
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 100 g Instant Couscous
- 250 g Courgette
- 7-10 Tbsp Pepper
- 50 g Baby leaf spinach
- 150 g dried soft apricots
- 1 red onion
- 3 TABLESPOONS Lemon juice
- 1 TEASPOON Honey
- 3 TABLESPOONS Olive oil
- 8 Figs (about 50 g each)
- 8 wooden skewers
Directions
- 1
Wash the lamb, dab dry and cut into about 24 pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Wash rosemary, shake dry, remove needles and chop finely.
- 2
Mix rosemary, chilli, 2 tablespoons of oil and 1 pinch of salt in a bowl. Place the lamb pieces in the oil, cover and marinate for about 30 minutes.
- 3
Pour 100 ml of boiling salted water over the couscous in a bowl and let it stand for about 5 minutes. Loosen up with a fork and let it cool down. Clean, wash and dice the zucchini.
- 4
Heat 1 tablespoon of oil in a frying pan. Fry the zucchini cubes for about 4 minutes, turning them over, and season with salt and pepper. Wash the spinach and shake dry. Cut the apricots into small pieces. Peel onion and dice finely.
- 5
Mix lemon juice and honey. Stir in olive oil drop by drop. Season to taste with salt and pepper. Mix couscous, zucchini, spinach, apricots, onions and vinaigrette and let it soak for about 15 minutes.
- 6
In the meantime, wash the figs, grate them dry and cut them in half. Remove the lamb pieces from the marinade, let them drip off a little and put them on skewers alternating with the fig halves. Grill the lamb skewers on the hot grill for 7-10 minutes.
- 7
Remove skewers from the grill, season with pepper and serve with couscous salad.
Nutrition Facts
480 kcal
50 g
17 g
28 g
More Delicious Recipes
