Marinated Minty Lamb Kebabs

Ingredients:

1 garlic clove, crushed
2 tablespoons mint, chopped
1 tablespoon ready-made mint sauce
150g low-fat natural yoghurt
375g lean lamb, cubed
400g wholegrain couscous
2 small onions, cut into wedges
1 green pepper, cored, deseeded and cut into wedges
Salt and freshly ground black pepper
Lemon wedges, to serve

Method:

1. Combine the garlic, mint, mint sauce and yoghurt in a bowl. Then, add the lamb and stir well. Cover and leave to marinate in a cool place for 10 minutes.

2. Meanwhile, place the couscous in a heat-proof bowl and pour 500m of boiling water over the couscous. Leave to stand until the liquid has been absorbed. Season with salt and pepper, and fluff the couscous with a fork.

3. Preheat the grill to a hot setting.

4. Thread the lamb, onion and pepper wedges on to eight metal skewers. Cook under the grill for eight to ten minutes, or until the kebabs are cooked through.

5. Serve the kebabs with lemon wedges and the couscous.

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