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Spicy cumin lamb skewers with couscous

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

To save time, buy diced lamb from the butcher ready to thread onto skewers.

Ingredients:
  • 600g thick lamb rump steaks, fat trimmed, cut into 3cm pieces
  • 2 tbsp olive oil
  • 1 tsp ground cumin powder
  • ½ tsp chilli flakes
  • 1 yellow capsicum, cut into 3cm pieces
  • 1 red onion, cut into wedges
  • 1 bunch brocollini, cut into 3cm pieces, blanched
  • 200g cous cous
  • 40g baby spinach, shredded
  • ¼ cup almonds, chopped
  • 1 clove garlic, crushed
  • ½ cup greek yoghurt
  • ¼ cup coriander leaves, finely chopped +extra sprigs, to serve
  • lime wedges, to serve.
Directions:
  1. In a large snap lock bag place lamb, half the oil, cumin and chilli flakes. Season with sea salt and pepper and rub to coat lamb. Lightly spray vegetables with oil. Thread lamb and vegetables onto skewers.
  2. Heat a large char-grill pan over medium-high heat and cook skewers for 8-10 minutes, turning regularly, or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest.
  3. Meanwhile, prepare cous cous according to packet instructions. Season, drizzle with remaining oil and stir through spinach, coriander and almonds.
  4. In a small bowl combine garlic, yoghurt and mint. Season.
  5. Serve skewers with cous cous, coriander yoghurt and lime wedges.
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