Lamb skewers on couscous with yoghurt sauce
easy
45 mins
45 mins
Ingredients
- 250 g Couscous (medium coarse, pre-cooked durum wheat semolina)
- 1 washer Toast
- 3 Onions
- 1 potty Mint
- 500 g minced lamb
- 1 Egg
- 1/2 TEASPOON ground cumin
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 red peppers
- 7-10 Tbsp some laurel leaves
- 10-12 black olives
- 2 TABLESPOONS Olive oil
- 1 Garlic clove
- 2 TABLESPOONS Lemon juice
- 150 g Skimmed milk yoghurt
- 4 TABLESPOONS Mayonnaise
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Parsley and lemon
- 7-10 Tbsp wooden skewers
Directions
- 1
Bring about 1/2 litre of water in a pot to the boil. Hang the couscous in a sieve in the steam (not in the water) and cook covered for about 25 minutes. Stir the couscous through the sieve several times. In the meantime, soak toast bread. Peel and finely dice onions.
- 2
Wash the mint, pluck the leaves from the stalks and chop finely. Squeeze out the bread and knead with the minced meat, egg, onions, mint and cumin. Season to taste with salt and pepper. Form small balls. Clean, wash and cut the peppers into pieces. Cut the remaining onions into quarters and put them on wooden skewers alternating with meatballs, paprika, bay leaf and olives. Fry them in hot oil in a coated pan. Fry over a low heat, turning several times for 10-12 minutes. Peel garlic, crush finely and mix with yoghurt, mayonnaise and lemon juice. Add lemon zest and season with salt and pepper.
- 3
Cut the remaining onions into quarters and put them on wooden skewers alternating with meatballs, paprika, bay leaf and olives. Fry them in hot oil in a coated pan. Fry over a low heat, turning several times for 10-12 minutes. Peel garlic, crush finely and mix with yoghurt, mayonnaise and lemon juice. Add lemon zest and season with salt and pepper. Arrange skewers on couscous and add the yoghurt sauce. Garnish with slices of lemon and parsley leaves after frying
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