Moroccan Lamb Kebabs

Ingredients

• 3 tablespoons olive oil
• 2 3/4 tablespoons lemon juice
• 2 garlic cloves
• 1/2 tablespoon fresh mint
• 1 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon coriander leaves
• 1/4 teaspoon ground cumin
• 300 g lamb fillets
• 10 dried apricot halves
• 1 small red onion
• 1/2 cup couscous
• 1/2 cup vegetable stock
• 1/2 tablespoon olive oil

Directions

1. 1

   Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.

2. 2

   Add lamb cubes to remaining marinade in medium bowl; toss to coat.

3. 3

   Marinate 2 hours at room temperature or cover and refrigerate overnight.

4. 4

   Remove lamb from marinade.

5. 5

   Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.

6. 6

   Brush all skewers with some of reserved marinade.

7. 7

   Sprinkle skewers with salt and pepper.

8. 8

   Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.

9. 9

   Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.

10. 10

    Serve with lamb kebabs.