Marinated in a garlic and parsley oil, these lamb, tomato and haloumi skewers are simple but delicious. Serve with our herbed couscous and dig in, it's sure to be a hit!
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
⅓ cup chopped flat-leaf parsley
2 garlic cloves, crushed
500g Coles Australian Diced Lamb
200g punnet perino grape tomatoes
180g pkt haloumi, cut into 2cm pieces
2 cups (500ml) chicken stock
2 cups (400g) couscous
2 tbs chopped dill
2 tbs chopped flat-leaf parsley, extra
2 tbs chopped mint
2 tbs lemon juice
tzatziki, to serve
lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine oil, parsley and garlic in a large bowl. Add lamb, tomato and haloumi. Toss to combine. Season with salt and pepper. Thread lamb, tomato and haloumi onto 12 long bamboo skewers. Reserve any leftover marinade.
Step 2
Heat a frying pan on medium heat. Cook skewers in batches, for 5 mins, turning, or until lamb is cooked to your liking. Brush with any leftover marinade. Rest, covered, for 5 mins.
Step 3
Meanwhile, bring stock to a boil in a medium saucepan. Remove from heat. Stir in couscous. Cover and stand 5 mins or until couscous is tender. Fluff with fork. Stir in dill, parsley, mint and lemon juice.
Step 4
Serve lamb with herbed couscous, tzatziki and lemon wedges.
