-
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 450F
-
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.
-
8
Season well and roast for 25-30 minutes.
-
9
Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
-
10
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.
-
11
For the couscous, place the couscous in a large bowl and cover with the boiling water.
-
12
Set aside for 5 minutes.
-
13
Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro.
-
14
Season well and toss to combine.
-
15
Divide the lamb mixture into 8 and mould around the wooden skewers.
-
16
Brush with a little olive oil.
-
17
Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
-
18
Spread the couscous out on a large serving dish.
-
19
Pile the roasted vegetables on top and sprinkle over the remaining cilantro.
-
20
Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.
