Lamb Kebabs with Mango and Mint Cous Cous
Lightly spiced kebabs served with a refreshing mango and mint cous cous
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Serves: 3
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2 Tbsp natural yoghurt
2 Tbsp fresh mint - finely chopped
450g (1lb) diced lamb - suitable for grilling
BBQ sticks / sticks
2 Tbsp Sharwood's Korma Curry Paste
250g (9oz) cous cous
425ml (3/4pt) boiling water
1 vegetable stock cube
1 Small mango - cubed
50g (2oz) pine kernals - toasted
Fresh mint leaves to garnish
Cooking Method
Mix together yoghurt, 1tsp curry paste and 1tbsp mint, add lamb and coat well. Leave to marinate for 2 hours or overnight in a refrigerator. Place cubed lamb onto skewers. Grill for 10 mins each side, or until cooked. To prepare cous cous place in a large bowl. Mix together boiling water, stock cube and 1tsp curry paste, pour over cous cous, and leave covered for 5 minutes. Stir in 1tbsp mint, mango and pine kernels. Serve kebabs on a bed of cous cous, garnished with fresh mint leaves.
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