These spicy Middle Eastern Kebobs make a great midweek dinner and can be made ahead of time for an easy fix to your busy week. Try un-kebobbing the kebobs and cook without the skewers or shape into patties for an exotic burger.
Lamb
1 pkg New Zealand Spring Lamb® Ground
5 cloves garlic, minced
1 small onion
1” piece fresh ginger, peeled and coarsely chopped
¼ cup fresh parsley, finely chopped
3 tbsp fresh mint, finely chopped
1 tbsp ground coriander
½ tbsp ground cinnamon
1 tsp ground cumin
1 tsp sea salt
½ tsp ground allspice
½ tsp ground black pepper
½ tsp cayenne pepper
9-12” wooden or metal skewers
Ingredients
2 cups couscous (cooked as per package directions try substituting carrot juice for the liquid in the), cooled
Dressing
1 orange, juiced and zested
2 tbsp olive oil
1 clove garlic, minced
sea salt and freshly ground black pepper
½ cup fresh mint, finely chopped
½ cup carrot, grated
3 spring onions, thinly sliced
Directions
*All cuts not available at all retailers