- 750g boneless lamb, leg or lean shoulder, reduce into cubes
- 1 tbsp harissa (Moroccan spice paste)
- 6 tbsp olive oil
- 8 apricots
- 200g couscous
- 4 spring onions, finely chopped
- 25g toasted pine nut
- 300ml boiling vegetable stock
- 4 tbsp chopped mint
- juice 2 lemons
- 150ml pot Greek yogurt
- STEP 1
Attach the lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then combine neatly. Gash again 4 apricots into quarters, add to bowl, mixing flippantly, then season. Thread lamb and apricots alternately onto 8 skewers.
- STEP 2
Gash the final apricots, then build in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, duvet and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, final oil and seasoning, then combine neatly.
- STEP 3
Gallop final mint and seasoning into the yogurt, then scatter with additional mint must you be pleased. Grill or barbecue skewers for six-8 mins, turning, until meat is successfully browned. Serve with couscous and yogurt.