WELSH LAMB KEBABS WITH CHARGRILLED SUMMER VEGETABLE AND FETA COUSCOUS

Serves 4

INGREDIENTS:

800g PGI Welsh Lamb leg or chump steaks (or boneless neck fillets), cut into cubes;

For the marinade: 4 tbsp olive oil; 3 garlic cloves, crushed; juice and zest of 1 lemon; seasoning; ½tsp paprika; 6 sprigs thyme leaves, chopped. For the summer vegetable couscous: 200g couscous; juice and zest of 1 lime; 1 tbsp chopped mint (keep some for garnish); 2 tbsp olive oil; 2 small courgettes, sliced; 1 red pepper, cut into cubes; handful mangetout, sliced; ½tsp garlic powder; ½tsp dried herbs;

50g feta cheese, crumbled; aioli to serve

METHOD:

1. Put the marinade ingredients in a bowl or sealed freezer bag, add the cubes of lamb and marinate in the fridge for 30 minutes (1 hour for neck fillet). 1. After marinating, thread the cubes onto skewers and allow to reach room temperature.

2. Cook the couscous as per pack instructions, then stir in 1 tbsp of olive oil, the mint, and the juice and zest of the lime.

Cover and allow to stand.

3. In a bowl, mix the remaining 1 tbsp of olive oil, the garlic powder and dried herbs and brush over the vegetables.

4. Cook the kebabs on a griddle plate, BBQ or grill and cook for 10-12 minutes (or to your liking), turning occasionally.

5. While the kebabs cook, heat a griddle pan or place on the solid plate on the BBQ and cook the vegetables for a few minutes each side, keeping them nice and crunchy.

6. Serve the kebabs with the couscous, topped with the chargrilled vegetables and crumbled feta, chopped mint and a dollop of aioli