These delicious kebabs conjure up the warmth of the sunshine and the seaside tavern in Greece or the Islands. Serve with couscous and tzatsiki for a real taste of heaven. They can also be cooked on the barbecue.
Firstly, make sure you have some bamboo skewers, readily available at supermarkets, or alternatively use metal skewers or tough rosemary branches from your garden.
PREPARATION TIME: 25 mins
COOKING TIME: 15 mins in oven at 325 degrees Farhenheit (170 degrees Celsius, Gas Mark 3)
INGREDIENTS:
2½ lbs of leg of lamb, cubed
Marinade
4 tbs olive oil, juice of one lemon, 1 tbs of dried oregano, 1 tbs of dried mint, 2 cloves of garlic, finely chopped or crushed.
Tzatsiki
You can buy this in the supermarket ready made, but it is delicious made yourself.
1 medium size tub of Greek Yoghurt
Handful of fresh chopped mint
2 inch piece of cucumber, peeled and deseeded, then chopped into small pieces
Dash of salt and pepper
Couscous
Packet of shop bought couscous, a flavored one is good such as lemon and rosemary, or sundried tomato, but plain will suffice.
Small tin of apricots (in natural juice) chopped or sliced into small slivers
1 small red chilli, finely chopped (leave the seeds in if you like it hot)
Handful of fresh mint leaves only
DIRECTIONS:
In a large bowl, mix all the marinade ingredients together. Place your lamb into the bowl and stir in with your hands making sure the lamb is coated well. Leave to marinate for half an hour, or if you can, overnight, covered in the fridge.
Place the lamb on a foil lined shallow baking tray into the top of the preheated oven for 15-20 minutes turning once during cooking.
Boil a kettle of water. Place approx 8 oz of couscous into a strong glass mixing bowl and cover with the water (about 2-3 inches over the top of the couscous) Cover with film and leave on the side.
Take the yoghurt, using a pretty bowl or dish, and mix in the chopped cucumber, remaining mint leaves and a dash of lemon juice. Season with a little salt and pepper. Leave to one side. This can be made the day before and left in the fridge to save time.
The couscous should now be ready, so remove the film and fluff up the couscous with a fork. Stir in the chopped chilli, diced apricots and any remaining mint. Season according to taste.
Serve the cooked lamb skewers on a bed of the couscous and your home made tzatsiki on the side. Garnish with some tossed salad leaves and lemon wedges, or simply as it is. Delicious, and healthy too!