Lemon and mint lamb kebabs with couscous salad recipe

By Canderel

Serves 4
Takes 20 minutes to make and 10-12 minutes to cook
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
Rating

Perfect for a barbecue, but if it rains, cook under a grill for a tasty summer meal. These light cookies are just as delicious eaten on their own, but look stunning when presented as a dessert. This recipe uses the UK's No.1 sweetener Canderel.

Lemon and mint lamb kebabs with couscous salad

Ingredients

500g lamb leg steaks
4 small red onions, cut into wedges
2 small-medium courgettes, halved lengthways and thickly sliced

Lemon and mint dressing

Grated zest from 3 lemons
4 tbsp olive oil
2 cloves garlic, crushed
2 tbsp granular Canderel
4 tbsp finely chopped mint leaves

Couscous

125g couscous
200ml chicken or vegetable stock
150g cherry tomatoes, halved
5 spring onions, trimmed and chopped

Method

1. Cut the lamb into cubes, thread onto metal skewers alternating with the onions and courgettes.
2. Mix together the lemon juice, zest, garlic, olive oil, and Canderel.
3. To make the couscous salad, put the couscous into a bowl, pour over the stock and leave to stand for 10 minutes then fluff up with a fork. Add 2 tbsp of the lemon and mint dressing, stir into the couscous. When cool add the tomatoes and spring onions and season if needed and toss together.
4. To cook the kebabs, preheat the barbecue, brush the kebabs with some of the dressing. Cook for 10-12 minutes, turning until the lamb is cooked. Serve with the couscous salad with any extra dressing drizzled over the kebabs.