Ainsley Harriott Smoked Spiced Lamb Kebabs with Sundried Tomato & Garlic Couscous
Transport your taste buds to the Mediterranean with Ainsley Harriott's delightful Smoked Spiced Lamb Kebabs with Sundried Tomato & Garlic Couscous. This recipe combines the rich, smoky flavours of perfectly grilled lamb with the vibrant, aromatic notes of sundried tomato and garlic couscous.
Equipment
- Large Bowl
- Metal Skewers (or pre-soaked wooden skewers)
- Barbecue or Griddle Pan
Ingredients
For the Lamb Kebabs
- 1 clove garlic crushed
- 15 g olive oil (1 tbsp)
- 5 g smoked paprika (1 tsp)
- 2.5 g ground cumin (1/2 tsp)
- 2.5 g ground coriander (1/2 tsp)
- 400 g boneless lamb cut into 2.5cm (1in) cubes
- 1 small red onion peeled and cut into thick wedges
- 1 small red pepper de-seeded and cut into 2.5cm (1in) pieces
- 1 small lemon cut into 6 wedges
For the Sundried Tomato & Garlic Couscous
- 1 sachet Ainsley Harriott Sun-Dried Tomato & Garlic Couscous (100g, prepare according to package directions)
Instructions
1. Marinate the Lamb
In a large bowl, crush the garlic and stir in the olive oil, smoked paprika, ground cumin, and ground coriander. Add the cubed lamb and mix until it's evenly coated with the spice mixture. For the best flavour, let the lamb marinate for at least 15 minutes, or ideally, cover it with cling film and refrigerate for up to 24 hours.
2. Prepare the Skewers
Thread the marinated lamb onto metal skewers, alternating with the red onion wedges and pieces of red pepper. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning.
3. Grill to Perfection
Preheat your barbecue or a griddle pan over medium-high heat. Cook the kebabs for about 5 minutes on each side, or until the lamb is tender, lightly charred, and cooked to your liking. Cook the lemon wedges alongside the kebabs until they are well charred, which enhances their flavour.
4. Prepare the Couscous
While the lamb kebabs are finishing cooking, prepare the Ainsley Harriott Sun-Dried Tomato & Garlic Couscous according to the instructions on the sachet.5. Serve and Garnish
Divide the prepared couscous between two plates. Arrange the hot lamb kebabs on top of the couscous. Garnish with the griddled lemon wedges, which can be squeezed over the kebabs for a burst of fresh citrus flavour.
Notes
Expert Tips for the Perfect Result
- Don't Overcrowd the Grill: Cook the kebabs in batches if necessary to ensure even cooking and a good char.
- Soak Wooden Skewers: This is crucial to prevent them from burning on the grill.
- Charred Lemon: Grilling the lemon wedges intensifies their flavour and makes them easier to squeeze, adding a delicious tang to the finished dish.
- Rest the Lamb: After grilling, let the kebabs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavourful lamb.
Frequently Asked Questions (FAQs)
- Can I use different vegetables on the skewers? Absolutely! Bell peppers of different colours, cherry tomatoes, or even courgette (zucchini) chunks would work wonderfully.
- What if I don't have a barbecue or griddle pan? You can cook these kebabs under a hot grill (broiler) in your oven. Place them on a baking tray lined with foil and grill for about 10-15 minutes, turning occasionally, until cooked through and lightly charred.
- Can I prepare the lamb marinade in advance? Yes, marinating the lamb for up to 24 hours in the refrigerator will deepen the flavours significantly. Just ensure it's covered tightly with cling film.