Honey & Garlic Lamb Kebabs with Cous Cous Salad
- Number of Servings: 4
Ingredients
3 cloves garlic, crushed2 Tbsp honey2 Tbsp malt vinegar1 Tbsp olive oil3 x 200g lamb backstraps (boneless loin), trimmed & chopped4 cups cooked cous cous (2 cups raw)250g cherry tomatoesk, halved200g green beans, blanched & sliced lengthways1 Tbsp lemon zest1 cup mint leavesNatural yoghurt & lemon wedges to serve (not included in calorie calculation)
Place 2 crushed cloves of the garlic, honey, vinegar and oil in a bowl and mix well to combine. Add the lamb, toss to coat and set aside for 10 minutes to marinate. Thread the lamb onto skewers, reserving the marinade.
Heat a large non-stick frying pan over medium heat. Cook the skewers for 2-3 minutes each side for medium or until cooked to your liking. Set aside and keep warm. Add the reserved marinade to the pan and cook for 30 seconds or until thickened slightly.
Place the cous cous, tomato, beans, lemon zest, mint and remaining garlic in a bowl and mix well to combine. Divide the cous cous salad between plates, top with the lamb, spoon over the sauce and serve with yoghurt and lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Heat a large non-stick frying pan over medium heat. Cook the skewers for 2-3 minutes each side for medium or until cooked to your liking. Set aside and keep warm. Add the reserved marinade to the pan and cook for 30 seconds or until thickened slightly.
Place the cous cous, tomato, beans, lemon zest, mint and remaining garlic in a bowl and mix well to combine. Divide the cous cous salad between plates, top with the lamb, spoon over the sauce and serve with yoghurt and lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 384.8
- Total Fat: 11.6 g
- Cholesterol: 97.5 mg
- Sodium: 111.0 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.6 g
- Protein: 34.9 g
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