Harissa Lamb & Pepper Kebabs

Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

• Cooking Time Prep 15 mins
  Cook 8 mins - 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  351

• Protein

  25g

• Carbs

  41g

• Fat

  11g

• Saturates

  3g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.26g

Ingredients

• 2 tbsp harissa paste
• 400g lamb steak, trimmed of any fat and chopped into chunks
• 2 red peppers, chopped into large chunks
• 2 red onions, each cut into 8 wedges through the root so the wedges don't fall apart
• 250g couscous, flavoured or plain
• PLUS 1 tbsp olive oil

Directions

1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.
2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.
3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Categories: Barbecue, Healthy, Special Diets