Moroccan lamb skewers with herb salad

Recipes / Salads

Orange juice adds zing to the quick lamb marinade and fluffy couscous. Make sure everyone gets their vitamin C with a fresh mix of mint, parsley and capsicum.

Recipe «Moroccan lamb skewers with herb salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp red wine vinegar, 1 garlic clove, crushed, 1 tsp ground paprika, 2 tsp ground cumin, 80ml fresh orange juice , 500g lean diced lamb, 190g couscous, 200ml boiling water , Olive oil spray, 1 cup fresh continental parsley leaves, 1 cup fresh mint leaves, 1 small red capsicum, halved, deseeded, thinly sliced, 1 small red onion, halved, thinly sliced, Lemon wedges, to serve.

Ingredients:

  • 1 tbsp red wine vinegar 
  • 1 garlic clove, crushed 
  • 1 tsp ground paprika 
  • 2 tsp ground cumin 
  • 80ml fresh orange juice 
  • 500g lean diced lamb 
  • 190g couscous 
  • 200ml boiling water 
  • Olive oil spray 
  • 1 cup fresh continental parsley leaves 
  • 1 cup fresh mint leaves 
  • 1 small red capsicum, halved, deseeded, thinly sliced 
  • 1 small red onion, halved, thinly sliced 
  • Lemon wedges, to serve 

Instructions

  1. Combine the vinegar, garlic, paprika, 1 teaspoon of cumin and 2 tablespoons of orange juice in a small bowl. Place the lamb in a large shallow glass or ceramic dish. Pour over the vinegar mixture and turn to coat. Set aside for 10 minutes to marinate.
  2. Meanwhile, place the couscous in a large heatproof bowl. Pour over the boiling water. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains.
  3. Thread the lamb onto skewers. Preheat a barbecue grill or chargrill on high. Spray with olive oil spray to lightly grease. Add the lamb to the grill and cook for 2 minutes each side for medium or until cooked to your liking.
  4. Combine the remaining cumin and orange juice in a jug. Add to the couscous and toss until well combined. Combine the parsley, mint, capsicum and onion in a bowl.
  5. Divide the couscous among serving plates. Top with the lamb. Serve with the salad and lemon wedges.