Honey & Garlic Lamb Kebabs with Cous Cous Salad

3 cloves garlic, crushed
2 Tbsp honey
2 Tbsp malt vinegar
1 Tbsp olive oil
3 x 200g lamb backstraps (boneless loin), trimmed & chopped
4 cups cooked cous cous (2 cups raw)
250g cherry tomatoesk, halved
200g green beans, blanched & sliced lengthways
1 Tbsp lemon zest
1 cup mint leaves

Natural 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.