Spiced Lamb Kofta Kebabs

• Ground lamb(600 g)
• Red Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(20 g)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(½ tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Couscous(240 g)
• Stock cube(1)
• Lemon(1)
• Butter(20 g)
• Cucumber(1)
• Greek yogurt(180 g)
• Fresh mint(10 g)

Method

1. 1

   Finely grate half of the {Red Onion}, mince the {Garlic}, and finely chop the {Fresh parsley} and {Fresh mint}. Dice the {Cucumber}. Zest and juice the {Lemon}, keeping them separate.

   ~8 min

2. 2

   In a bowl, mix the {Ground lamb} with the grated {Red Onion}, half the {Garlic}, most of the {Fresh parsley}, the {Cumin}, {Paprika}, {Cinnamon}, {Salt}, and {Black pepper}. Divide into 8 portions and shape each one around a skewer into long koftas.

   ~10 min

3. 3

   Heat half the {Olive oil} in a large grill pan or skillet over medium-high heat. Cook the koftas for 10–12 minutes, turning every few minutes, until golden-brown all over and cooked through.

   ~12 min

4. 4

   Meanwhile, put the {Couscous} in a heatproof bowl with the {Stock cube}, {Butter}, half the {Lemon} zest, and a squeeze of {Lemon} juice. Pour in 300ml boiling water, cover, and leave for 5 minutes, then fluff with a fork.

   ~5 min

5. 5

   Stir together the {Greek yogurt}, remaining {Garlic}, diced {Cucumber}, chopped {Fresh mint}, remaining {Lemon} zest, and a little {Lemon} juice. Thin with a splash of water if needed, then season to taste.

   ~4 min

6. 6

   Spread the couscous onto plates, top with the kofta skewers, and spoon the cucumber-yogurt alongside. Finish with the remaining {Fresh parsley} and a drizzle of the remaining {Olive oil}.

   ~1 min