Lemon and mint lamb kebabs with couscous salad

Method

1. Cut the lamb into cubes, thread onto metal skewers alternating with the onions and courgettes.

2. Mix together the lemon juice, zest, garlic, olive oil, and Canderel.

3. To make the couscous salad, put the couscous into a bowl, pour over the stock and leave to stand for 10 minutes then fluff up with a fork. Add 2 tbsp of the lemon and mint dressing, stir into the couscous. When cool add the tomatoes and spring onions and season if needed and toss together.

4. To cook the kebabs, preheat the barbecue, brush the kebabs with some of the dressing. Cook for 10-12 minutes, turning until the lamb is cooked. Serve with the couscous salad with any extra dressing drizzled over the kebabs.

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