Lamb Kebabs, Cous Cous Salad and Dairy-free Tzatziki
by Tessa Dec 28, 2020 |
A beautiful, flavorful, Greek inspired meal.
Yields 3 Servings Quarter (0.75 Servings) Half (1.5 Servings) Default (3 Servings) Double (6 Servings) Triple (9 Servings) Prep Time 30 minsCook Time 15 minsTotal Time 45 mins
Ingredients
Lamb Marinade
2 tbsp olive oil
1 clove garlic, crushed
Juice of 1 lemon
1 tsp cumin powder
1 tsp dried oregano
0.5 tsp paprika
Lamb Kebabs
750 g lamb, diced into large chunks
1 capsicum, sliced into similar sized pieces as the lamb
Half a Spanish onion, sliced into similar sized piece as the lamb and capsicum
1 tbsp olive oil (for cooking)
Cous Cous Salad
1.5 cup cous cous (cooked)
100 g feta cheese (omit for dairy free)
Small handful black olives
Quarter of a cucumber, diced
Quarter of a Spanish onion, diced
8 cherry tomatoes, halved
0.25 cup pine nuts, lightly roasted
3 tbsp flat leaf parsley, chopped
Tzatziki
0.75 cup plain coconut yoghurt
1 clove garlic, crushed
2 tbsp fresh lemon juice
2 tbsp dill (fresh or dried)
1 tsp cumin powder
0.25 cup cucumber, grated
Directions
Lamb Marinade
1 Add all lamb marinade ingredients into a bowl and mix well.
2 Add the diced lamb in the marinade and set aside while making the salad and tzatziki, mixing occasionally.
Cous Cous Salad
3 Combine all of the cous cous salad ingredients in a bowl and set aside.
Tzatziki
4 Combine all tzatziki ingredients in a bowl and set aside.
Lamb Kebabs
5 Alternately thread the lamb pieces, capsicum and onion onto bamboo skewers (starting with lamb and ending with lamb).
6 Heat a pan or BBQ to a medium-high heat. Add oil and the kebabs and cook on each side until slightly charred.
7 Serve with the salad and tzatziki.
Ingredients Ingredients
Lamb Marinade
2 tbsp olive oil
1 clove garlic, crushed
Juice of 1 lemon
1 tsp cumin powder
1 tsp dried oregano
0.5 tsp paprika
Lamb Kebabs
750 g lamb, diced into large chunks
1 capsicum, sliced into similar sized pieces as the lamb
Half a Spanish onion, sliced into similar sized piece as the lamb and capsicum
1 tbsp olive oil (for cooking)
Cous Cous Salad
1.5 cup cous cous (cooked)
100 g feta cheese (omit for dairy free)
Small handful black olives
Quarter of a cucumber, diced
Quarter of a Spanish onion, diced
8 cherry tomatoes, halved
0.25 cup pine nuts, lightly roasted
3 tbsp flat leaf parsley, chopped
Tzatziki
0.75 cup plain coconut yoghurt
1 clove garlic, crushed
2 tbsp fresh lemon juice
2 tbsp dill (fresh or dried)
1 tsp cumin powder
0.25 cup cucumber, grated
Directions Directions
Lamb Marinade
1 Add all lamb marinade ingredients into a bowl and mix well.
2 Add the diced lamb in the marinade and set aside while making the salad and tzatziki, mixing occasionally.
Cous Cous Salad
3 Combine all of the cous cous salad ingredients in a bowl and set aside.
Tzatziki
4 Combine all tzatziki ingredients in a bowl and set aside.
Lamb Kebabs
5 Alternately thread the lamb pieces, capsicum and onion onto bamboo skewers (starting with lamb and ending with lamb).
6 Heat a pan or BBQ to a medium-high heat. Add oil and the kebabs and cook on each side until slightly charred.
7 Serve with the salad and tzatziki.
Lamb Kebabs, Cous Cous Salad and Dairy-free Tzatziki
AuthorTessa
