To accompany the kebabs I prepared a bed of couscous garlic and onion - here's a picture of the kebabs on the BBQ grilling nicely:
Lamb kebabs on the grill - click picture to enlarge
Ingredients for the lamb kebab marinade:
- cup of natural yogurt
- harissa paste - 2 tsp
- redcurrant jelly - 1 tbsp
- garlic - half bulb crushed
- lemon juice
- tandoori paste - 2 tsp (pataks)
Mix all the above ingredients together and add cubed lamb. Refrigerate for a few hours then take out and skewer up a couple of hours before bbqing.
BBQ on indirect heat, lid down for 15 minutes then remove, stand and cover for 10 minutes - allowing time to prepare the couscous.
Preparing the garlic and onion couscous:
Fry 1 chopped onion with 1 bulb of garlic and put to one side
prepare the couscous then add to the onion and garlic mix. Add the juice from the lamb as it stands and stir in well. Season and place on a large dish.
Un skewer the lamb and pile on the couscous. Here's a picture of the finished dish. Get stuck in!
Lamb kebabs on a bed of couscous - click picture to enlarge
























































