Ingredients 500gms lean lamb fillets, roughly diced
1 red capsicum
1 punnet of cherry tomatoes
1 block haloumi cheese
rind of 1/2 a lemon
juice of half a lemon
pinch of mixed dried herbs
1 cup couscous
1 cup chicken stock
1 cup Greek yogurt
1/2 cucumber, grated
1 clove of garlic, crushed
Mint leaves, finely chopped
oil spray for pan
Place the sewers in water to prevent them burning during cooking.
In a bowl mix the lemon juice, rind and mixed herbs, add the diced lamb and cover well with the mixture.
While the meat is marinating dice up the capsicum and haloumi into bite sized pieces. I leave the cherry tomatoes whole but you can halve if you prefer.
Thread the meat, tomatoes, capsicum and haloumi onto the skewers. I do this in a fairly random manner but it's up to you. You can also ditch an ingredient in this step for a fussy family member.
Heat a pan over a medium heat. Cook the sewers remembering to turn. Haloumi, although a cheese, will not melt like you might to expect it to.
While the skewers are cooking you will prepare the couscous and tatziki.
Couscous- combine the couscous and stock in a bowl and cover with a towel, set aside until you're ready to plate up. Remember to fluff up the couscous with a fork to separate before serving.
Tatziki- in a bowl combine the yogurt, cucumber, mint and garlic. Mix well. I squeeze the cucumber after grating to get out the excess water so the tatziki is not too runny.
Plate up and enjoy! You'll be going back for seconds.