SERVES 4
PER SERVING (EXCLUDING COUSCOUS)
153 CALORIES
7G FAT
PREPARATION TIME 10 MINUTES
MARINATING TIME 30 MINUTES
COOKING TIME 12 MINUTES
225g lean lamb fillet
2 red onions, cut into wedges
for the marinade
2 tablespoons light soy sauce
2 tablespoons dry sherry
2 teaspoons clear honey
1 × 2cm piece fresh ginger, peeled and finely chopped
1 rosemary sprig, finely chopped
freshly ground black pepper
1 Using a sharp knife, cut the lamb into bite-sized pieces, then thread, with the red onion wedges, on to 4 wooden skewers.
2 Combine all the marinade ingredients and place in a shallow dish. Add the lamb skewers and turn them, coating all sides. Cover and allow to marinate for 30 minutes.
3 Preheat a non-stick health grill or a conventional grill.
4 Cook the lamb skewers for 5–6 minutes on the health grill or for 10–12 minutes under a hot grill.
5 Serve straight away on a bed of couscous mixed with chopped peppers and onion.
TIP For best results, leave the lamb skewers to marinate overnight to allow the flavours to penetrate the meat
WINE CHOICE
Opt for a spicy Syrah or a fruityred Merlot