These minced lamb meatballs are served Greek-style on skewers with couscous, chickpeas and peppers and come topped with a tasty mint yoghurt dip
- 500g (1lb) lean minced lamb
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 2 tbs chopped fresh mint
- Salt and freshly ground black pepper
- 250g (8oz) couscous
- 1 tsp bouillon stock powder
- 290g jar flame roasted peppers, drained and chopped
- 410g can chickpeas, drained
- Juice of 1 lemon
- 1 tbs chopped fresh parsley
- Few sprigs of marjoram, optional
- 2 tbs olive oil
- 12 cherry tomatoes
- 4 tbs tzatziki (yogurt with mint or cucumber)
- Few sprigs of fresh mint
- 8 bamboo skewers
Soak the skewers in a shallow dish of water. Put the minced lamb into a bowl with the onion, garlic, mint and salt and pepper. Mix everything together well. Shape into 24 walnut-sized balls. Thread 3 lamb koftas on to each skewer. Cover and chill.
Put the couscous into a bowl, add the bouillon stock powder and 200ml (7fl oz) boiling water. Stir and leave for a few minutes for the couscous to absorb the liquid. Add the peppers and chickpeas.
Add the lemon juice, parsley, 1 tbsp oil, salt and pepper. Stir to combine.
Preheat the grill to high. Put the koftas on to the grill pan with the tomatoes and drizzle with 1 tbs oil. Grill for 10 mins, remove the tomatoes and add the couscous. Turn the koftas and grill for 5 more mins.
Serve the koftas on top of the couscous, with a dollop of tzatziki, and garnish with a sprig of mint.
To freeze, open freeze the kebabs on sticks. Once frozen, cover with film and put into a freezer bag for up to 3 months. Grill from frozen for 25 mins.
Top tip for making Lamb and mint kofta kebabs
You can use beans instead of chickpeas, and add any other grilled vegetables you like to the couscous — forinstance, artichokes.