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the Ingredients
Marinade
Special Equipment
- metal or bamboo skewers
Instructions
- In a large bowl, whisk together the marinade ingredients.
- Arrange the vegetables on a plate and brush on all sides with some of the marinade. Cover with cling film and refrigerate until ready to barbecue.
- Place the lamb cubes in a large, resealable plastic food bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl and refrigerate for 2 to 8 hours, turning occasionally.
- If using bamboo skewers, soak them in water for at least 30 minutes.
- Prepare the barbecue for direct cooking over a medium heat (180° to 230°C).
- In a medium-sized saucepan on the hob over a low heat, warm the oil. Add the garlic and cook until it sizzles but does not brown, about 1 minute. Stir in the couscous. Cook, stirring occasionally, until the couscous begins to turn golden, about 5 minutes. Add the water and salt, and bring to the boil over a high heat. Stir once. Remove from the heat and leave to stand, covered, for 10 minutes or until all of the liquid is absorbed. Add the pine nuts, cover and set aside.
- Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Brush the cooking grates clean.Barbecue the skewers and the vegetables separately over a direct medium heat, with the lid closed, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once.Remove from the barbecue and serve the kebabs warm with the couscous and vegetables.Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Brush the cooking grates clean.Barbecue the skewers and the vegetables separately over a medium heat, with the lid closed, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once.Remove from the barbecue and serve the kebabs warm with the couscous and vegetables.
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