How to Make It
To make the marinade put the cumin coriander ginger cinnamon crushed chillies and lemon zest in a large non-metallic bowl. Stir in the lemon juice salt and lots of freshly ground black pepper. Trim the lamb of as much fat as possible and cut into roughly 3cm chunks. Add the lamb to the marinade and toss until well coated. Cover with cling film and chill in the fridge for 30-60 minutes.
Remove the lamb from the fridge and thread onto eight long metal skewers (they need to be around 25cm long) alternating with the tomatoes onion and pepper pieces. Season with a little more salt and pepper.
Preheat the grill to its hottest setting. Place the skewers on a rack over a grill pan lined with foil. Cook the lamb for 4-6 minutes turning once or twice until lightly charred but pink in the middle.
While the lamb is cooking prepare the couscous. Put the sultanas and apricots in a large bowl and stir in 175ml of just boiled water. Immediately add the couscous and stir well. Leave to stand for 5 minutes then fluff up with a fork to separate the grains. Serve the lamb and couscous with a fresh green salad and lemon wedges for squeezing.
- 350g boneless lamb leg meat
- 12 firm cherry tomatoes
- 1 medium red onion peeled and cut into 12 wedges
- 1 yellow pepper deseeded and cut into roughly 3cm chunks
- lemon wedges for squeezing
- green salad to serve
- 2tsp ground cumin
- 2tsp ground coriander
- 1/2tsp ground ginger
- ¼tsp ground cinnamon
- ½ tsp dried crushed chillies
- finely grated zest and juice of 1 lemon
- 1tsp fine sea salt
- 40g sultanas
- 40g ready to eat apricots quartered
- 110g lemon and coriander couscous