Grilled Lamb Kebab
600 g lamb shoulder, trimmed boned, cut into 1-inch pieces
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon cumin powder
1 teaspoon black pepper
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
juice from 1/2 lemon
6 metal skewers
Prepare barbecue (medium-high heat) or preheat broiler.
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, cumin, black pepper and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste and lemon juice on the lamb and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the lamb to come to room temperature.
Thread lamb on skewers, leaving 1/2-inch space between each piece.
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.
2 cups couscous
3 cups boiling hot chicken broth
sun-blushed tomatoes, finely chopped
dried apricot, chopped
dried cranberries, chopped
black olives, pitted and sliced
fresh coriander, finely chopped
2 tbsp extra-virgin olive oil
Put couscous and apricots, cranberries, tomatoes and olives in a large bowl. Stir 2 tablespoons olive oil into the boiling broth, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh coriander leaves and season.
Cucumber Dill Yoghurt Salad
1 cucumber, quartered, remove seeds and sliced
2 tbsp chopped fresh dill
1/2 cup yoghurt
1 tbsp lemon juice
salt and pepper
Stir some more chopped fresh dill leaves and lemon juice into yogurt and season.