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
1/3 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
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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.
Lamb, tomato and haloumi skewers with herbed couscous
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
1/3 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
Description
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!
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.
