Lamb kebabs, Cous cous salad and Hummus

Here is a really simple meal that looks great and would be perfect for a family meal or get together with friends. Pretty much all of this can be prepared in advance with the kebabs being the only element that needs to be cooked prior to serving. This is the sort of cooking that I like to do midweek as once prepped you can keep in the fridge and you’ve got dinner for a couple of days. Prior to making this I had never made hummus (this is the spelling I prefer) before and was amazed at how simple it is. Never again will I waste money on tiny pots of supermarket hummus and neither should you.

What you will need

For the kebabs:

  • Lamb rump steaks
  • harissaIMAG1841
  • lemon juice
  • coriander
  • mixed spice
  • Onion
  • Peppers

For the cous cous

  • Israeli cous cous (may also be called giant cous cous)
  • chicken or vegetable stock
  • Feta cheese cut into cubes
  • Jar of roasted peppers
  • coriander
  • mint
  • lemon juice
  • harissa

For the Hummus:

  • One can/carton of chick peasIMAG1843
  • 1 tsp tahini
  • olive oil
  • a couple garlic cloves
  • ground cumin and coriander
  • cayenne
  • lemon juice

What you need to do

Right then first up the hummus. Drain the chick peas and add into a blender with the tahini, garlic, cumin, coriander and a good glug of olive oil. Blend and add more oil to get to the correct consistency before adding the lemon juice and seasoning with salt and pepper to taste. Keep tasting until you get the right balance of flavours before scooping into a bowl and adding a dusting of cayenne. That is it. Keep in the fridge until it is required. You can add lots of different things to this very basic recipe so have a play around with it.

IMAG1844For the kebabs chop your lamb into good size chunks before mixing with the harissa, mixed ground spice and a squeeze of lemon juice. If it looks a little dry add some olive oil before adding in some chopped coriander. Season with a little salt and pepper and then set aside. Once you are ready to assemble the kebabs cut the peppers and onion into good sized chunks. If using wooden skewers soak in water before assembling – I used metal ones. To assemble just put alternate layers of meat, onion and pepper on the skewer until it is all gone. Set aside until you are ready to eat.

IMAG1846For the cous cous cook as per the packet instructions although I use stock instead of water. This Israeli cous cous cooks a little differently to standard cous cous as it doesn’t seem to need as much liquid. If you end up using too much just drain it off. Once cooked stir in the harissa to taste before adding in all of the other ingredients. Season with salt and pepper to taste and there you have it. A really simple and visually appealing salad.

IMAG1852To cook the kebabs you can either stick them under a hot grill, place them on a griddle pan or if weather allows pop them on the barbecue. They will not need much cooking as lamb is best when still a little pink and the onion and peppers will char off nicely if the heat is high enough. Ideally you want the edges of the kebabs to have caught a little in the high heat as it will add texture and also flavour. Either serve on the skewers or remove if concerned about how hot the skewers are following cooking.

IMAG1855Time to eat

As you can see this dish looks great on a plate and you have got three nice distinct elements that combine fantastically. I have also served with some pitta breads and if you are feeling adventurous you could make your own breads. The lamb should be slightly spicy and nice and tender. I had never used the Israeli cous cous before and I really liked the texture of it. There was a pleasing bounciness to it and the larger grains gave a really pleasing overall feel to the salad. Finally the hummus was full of flavour coming from the sesame paste and hints of spice and sharp lemon. A great little meal that requires very little work.

Cheers

Tom

3 thoughts

  1. That is the sort of thing I really like to eat. Excellent stuff there!

    I discovered Rose Harissa a year or so ago. It is worth trying because it has a different flavour and yes, it does contain rose petals.

    Liked by 1 person

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