Spiced Lamb Kebabs

1. 1

   Combine lamb, lemon juice, garlic, pepper and ea ssalt (if using) in a bowl and refrigerate for 3 hours.

2. 2

   Sprinkle lamb with rosemary and sage (if using) and thread lamb, alternating with onion and bell pepper onto the rosemary branches (or wooden skewers).

3. 3

   Heat grill and cook the skewers on both sides for 3-4 minutes or until meat is cooked to your liking.

4. 4

   Let rest for 4 minutes then serve with couscous and yoghurt and dill sauce.

5. 5

   The recipe for this is in Michelle Trute's first book which is out of print, My recommendation is to combine yoghurt with dill and perhaps include chopped green onions.

6. 6

   She'd undoutedly recommend low-fat natural yoghurt.

7. 7

   I wouldn't be able to resist using Greek yoghurt.

8. 8

   NOTE: To make your couscous more flavoursome, cook it in stock, and if you want it to be super-healthy, use a stock such as my Recipe #135453.

* Per serving · 4 servings · Values may vary.