Lamb and Pistachio Kebabs With Garlic and Olive Sauce

Submitted by English_Rose

"Combine a feast of flavours in this winning recipe for lamb kebabs with garlic sauce and roasted vegetable couscous."

 

• Ready In: 1hr 35mins
• Ingredients: 28
• Serves: 4

ingredients

• For the kebabs

• 1 lb lean ground lamb
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 lemon, zest of, only
• 2 ounces pistachios, roughly chopped
• salt & freshly ground black pepper
• olive oil, for brushing

• For the garlic and olive sauce

• 7⁄8 cup Greek yogurt
• 2 garlic cloves, roasted
• 2 ounces mixed pitted black olives or 2 ounces green olives, chopped
• 1⁄2 bunch of fresh mint, roughly chopped
• lemon juice

• For the grilled vegetables

• 2 red bell peppers, seeds removed
• 1 eggplant
• 2 zucchini
• 1 red onion, peeled
• 3 tablespoons olive oil
• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• 4 ounces fine green beans, trimmed
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• 4 garlic cloves

• For the couscous

• 8 ounces couscous
• 1 1⁄4 cups water
• 2 tablespoons extra virgin olive oil
• 1 lemon, juice and zest of
• 1 bunch fresh cilantro, roughly chopped
• chili oil, to serve (optional)

directions

1. Soak 8 wooden skewers in cold water to prevent burning.
2. Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
3. To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
4. Refrigerate until needed.
5. To make the roasted vegetable couscous, preheat the oven to 450°F
6. Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
7. Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
8. Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
9. Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
10. For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
11. Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
12. Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
13. Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
14. Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.