Tuesday, 20 April 2010

The Blueskin Bayleaf: Fruit and Lamb kebabs

The Blueskin Bayleaf

Fruit and Lamb kebabs

by Rowan Holt

This recipe for kebabs I came up with when I lived in Greenlanes, a
Kurdish and Lebanese suburb in North London. Food, energy and
delicious smells are always swirling around the high street and people
standing around eating and drinking at all hours of the day and night.
Eating and food is really the stuff of life. This for a long time has
been my favourite barbecue plate because it is fun to share with
friends and family. Perfect with a cabernet sauvignon or fresh orange

Fruit and Lamb kebabs with Lemon Couscous and Harissa

Soak bamboo skewers in cold water

Boil kettle for couscous


22 Lamb cubes

8 Figs

8 Dried apricots

8 Cherry tomatoes

16 Courgette chunks


4 T barbecuesauce and 4 T oil mixed together.

Arrange kebabs, brush with marinade. Place under grill for 10 minutes,
turning over after 5 minutes.


1 cup couscous (small grain)

2 cups boiling water

1 T butter

Sit in a covered bowl for 10 minutes.

Add a quarter-cup parsley, chiffonnade cut, juice of 1 lemon and 1 T
lemon zest.


2 cloves garlic, roughly chopped

1 medium red chilli, seeds removed, chopped (optional). Note: some
people, especially children, do not like chilli.

2 t cumin seeds

2 t coriander seeds

Large pinch of brown sugar, salt and black pepper.

Heat 2 T oil in pan. Heat above ingredients quickly in pan – 1 minute.

Add 1 can tomato puree. Heat through for 1 min. Squeeze of lemon juice.

Serve a mound of couscous in the centre of the plate.

Arrange 2 kebabs on top and drizzle a little harissa on top and around
the plate.

Chop half a cup brazil nuts. Sprinkle over dish.

Wedge of lemon to garnish.

From blueskin.co.nz and 'Blueskin News' published by Blueskin Media:
voluntary/non-profit community publishers in Blueskin Bay (Seacliff,
Warrington, Evansdale, Waitati, Doctors Point), Dunedin, New Zealand.
All material sent to or published by us is "copyleft" in the public
domain and may be freely shared, archived, re-edited and republished.
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