Lamb kebob with dill and parsley salsa

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These lamb kabobs marinated in cumin, coriander and chilis bring the perfect amount of heat and a beautiful Mediterranean flavour.

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Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

3 cloves garlic, pressed

2 tablespoons dry sherry or red wine

1 teaspoon ground cumin

2 teaspoons ground coriander

1 teaspoon dried chile flakes

1 teaspoon coarse salt

1 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2 -inch cubes

6 large cherry tomatoes

Cracked black pepper, to season

6 large bamboo skewers, soaked in cold water

Canola oil, for brushing

Couscous

2 cups good quality chicken stock (we suggest using Knorr gel packs)

2 cups dried couscous

1 tablespoon salted butter

1/4 cup chopped apricots, extra for garnish

1/4 cup chopped fresh parsley, extra for garnish

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Preparation

For kabobs, in large bowl combine olive oil, lemon juice, garlic, sherry, cumin, coriander, chile flakes and salt. Toss with lamb until coated. Marinate for 2 hours or up to 6 hours. Thread a few pieces of lamb onto skewers, add one cherry tomato for centre, then thread more lamb pieces. Sprinkle with cracked black pepper.

For couscous, bring stock to boil in small saucepan. Remove from heat and stir in couscous and butter. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with fork; stir in apricots and fresh cilantro.

Preheat grill to medium-high heat. Brush kebabs with oil and grill until medium rare, about 12 minutes, turning often. Serve on bed of couscous, garnish with parsley. Serves 4.

Note: to up-level a recipe that calls for dried spices, if you can take the time to roast your own spices it’s wonderful. Here, I simplified this recipe by allowing for ground cumin and coriander, but if you can find the seeds and roast them for a few minutes on your stove top, then grind them yourself, oh baby!