Lamb shish kebabs, cous cous, fennel, pittas and minty greek yogurt dip

Following the lack of well hung lamb leg at the butchers on Saturday, I opted for an old favourite lamb shish kebab – made from the shoulder. Good news – we remembered to take pictures this time, well done Mat and Andy!

Digging in to dinner

(All the below recipes serve 6)

For the lamb kebabs you will need:

  • 1 kg lamb shoulder – diced and leanly trimmed. (Seriously, get the butcher to do this for you, it takes ages to cut and trim all the meat from the bone, and your hands get really cold in the process!)
  • 2 lemons
  • 1 tbsp chopped rosemery
  • 1 tbsp chopped mint
  • Olive oil
  • 1 tbsp chopped coriander

Squeeze the juice of two lemons into a large mixing bowl. Add the rosemary and mint. Place the lamb in the bowl, drizzle with oil and season well with sea salt and freshly ground black pepper. Toss the lamb in the marinade with your hands. Cover with cling film and put in the fridge for at least four hours.

While the lamb in marinading, you can prep the sides.

For the cous cous, you will need:

  • 250g cous cous
  • 500ml vegetable stock
  • 1 red pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 orange
  • 1 handful sultantas
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • Olive oil

Preheat the oven to 200 degrees C.

Chop the pepper into small (about 2cm by 2cm) pieces. Toss in a little olive oil, season and roast in the oven. After about five minutes, chop the courgette and add this. Roast for a further 10 minutes or so until the vegetables are cooked.

Squeeze the juice of the orange into a bowl and add the sultanas to this.

When the veggies are cooked, remove them from the oven and set aside.

Vegetable cous cous

For the fennel, you will need:

  • 2 bulbs of fennel
  • 3 knobs of butter
  • A large glass of white wine

Chop the bottom off the fennel. (Save this for the stock pot, fennel is expensive and delicious and should not be wasted!)  Slide the fennel sideways so that you can see the pretty pattern of the inside of the fennel. Lay the fennel into a baking try that you can serve in – make it look pretty. Dot the butter around the fennel and  pour over the white wine. Set aside for now.

For the pittas and dip you will need:

  • 3 pitta breads
  • 1 small tub greek yogurt
  • 1 tbsp mint sauce

Now you can chill out for a bit and congratulate yourself on being so organised by having a glass of wine!

Take the lamb out of the fridge half an hour before you are ready to cook it. Pop the fennel into the oven at 200 degrees for 20 minutes. This can then keep warm in the bottom of the oven while you cook the lamb.
Put the grill onto high and thread the meat onto the skewers. Pop under the grill and turn when the meat is browned.

Put the cous cous in a pan and pour over 500ml of vegetable stock. Add in the vegetables and sultanas along with the orange juice. You may need to put the cous cous on to a low heat to warm the vegetables back through. Add more water and a drizzle of olive oil if needed. Season and stir in 1 tbsp chopped mint and 1 tbsp chopped coriander.

When the lamb is almost done, baste with a little salted butter and pop back under the grill until glistening.

Chop up the pittas into attractive pieces, and arrange on a plate leaving a space in the middle.

Take the lamb out of the oven, cover with tin foil and allow to rest.

Put the pittas in the oven to warm, along with the dinner plates and the dish for serving the cous cous.

Stir the mint sauce into the yogust, put into a bowl and place this in the space in between the pittas. Get your able man-slave to start ferrying the pittas in fennel to the table.

Put the cous cous into a serving bowl. Put the lamb onto a board and sprinkle with 1 tbsp of chopped coriander.

Lamb shish kebabs


Serve and enjoy!


Lovely friends around for a lovely dinner oxox


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