Servings: 2 · Prep Time: 8 mins · Cooking Time: 15 mins
Total Time: 23 mins
Dinner | Keto
These lamb kebabs are fragrant and aromatic with garlic, cumin and fresh mint. This is paired with a middle eastern inspired cauliflower couscous with pan fried cumin seeds, red onion and a scattering of flaked almonds. The recipe requires 4 wooden kebab skewers. These will need to be soaked in water for 30 minutes before baking to prevent them catching in the oven.
Ingredients
Lamb Kebabs
- lamb (300g diced)
- garlic (1 clove minced)
- olive oil (1 tbsp)
- fresh mint (1 tbsp finely chopped)
- ground cumin (1 tsp)
- lemon zest (half)
- sea salt (generous pinch)
- black pepper (generous pinch)
Couscous
- olive oil (3 tbsp)
- riced cauliflower (2 cups)
- flaked almonds (1 tbsp)
- lemon juice (1 tbsp)
- fresh mint (1 tbsp chopped)
- cumin seeds (1 tsp)
- red onion (1/2 small finely chopped)
- sea salt (pinch)
- black pepper (pinch)
Method
Preheat the oven to 200 degrees Celsius, 180 for fan assisted.\n\nAdd the diced lamb to a mixing bowl with 1 tablespoon of olive oil, the minced garlic, the lemon zest, ground cumin, fresh mint, salt and pepper. \n\nToss the lamb in the oil and seasonings, ensuring it is evenly coated. \n\nDivide the lamb evenly into four portions and thread onto the soaked skewers.\n\nArrange the kebabs on a shallow oven tray and bake for 10-15 minutes, or until cooked to taste, turning halfway through.\n\nWhilst the kebabs are cooking you can prepare the cous cous. \n\nHeat a tablespoon of olive oil in a large pan over a low/medium heat and add the onion and cumin seeds. Fry gently until the onion is just tender and the cumin is fragrant. \n\nAdd another tablespoon of oil to the pan along with the cauliflower rice season well and stir to combine. Fry gently for 3-4 minutes until hot through.\n\nTo serve, stir the remaining chopped mint through the couscous and drizzle over the remaining olive oil and lemon juice. Scatter over the flaked almonds. Serve alongside the lamb kebabs.\n