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Lamb Kebabs, Cous Cous Salad and Dairy-free Tzatziki

Yields3 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

A Greek inspired meal, perfect for barbeque season!

Ingredients
Lamb Marinade
 2 tbsp olive oil
 1 clove garlic, crushed
 Juice of 1 lemon
 1 tsp Changing Habits Cumin Powder
 1 tsp dried oregano
 1/2 tsp paprika
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Pepper to taste
Lamb Kebabs
 750 g lamb, diced into large chunks
 1 capsicum, sliced into similar sized pieces as the lamb
 Half a Spanish onion, sliced into similar sized piece as the lamb and capsicum
 1 tbsp olive oil (for cooking)
Cous Cous Salad
 1 1/2 cups cous cous (cooked)
 100 g feta cheese (omit for dairy free)
 Small handful black olives
 Quarter of a cucumber, diced
 Quarter of a Spanish onion, diced
 8 cherry tomatoes, halved
 1/4 cup pine nuts, lightly roasted
 3 tbsp flat leaf parsley, chopped
Tzatziki
 3/4 cup plain coconut yoghurt
 1 clove garlic, crushed
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Pepper to taste
 2 tbsp fresh lemon juice
 2 tbsp dill (fresh or dried)
 1 tsp Changing Habits Cumin Powder
 1/4 cucumber, grated
Directions
Lamb Marinade
1

Add all lamb marinade ingredients into a bowl and mix well.

2

Add the diced lamb to the marinade and set aside while making the salad and tzatziki, mixing occasionally.

Cous Cous Salad
3

Combine all of the cous cous salad ingredients in a bowl and set aside.

Tzatziki
4

Combine all tzatziki ingredients in a bowl and set aside.

Lamb Kebabs
5

Alternately thread the lamb pieces, capsicum and onion onto bamboo skewers (starting with lamb and ending with lamb).

6

Heat a pan or BBQ to a medium-high heat. Add oil and the kebabs and cook on each side until slightly charred.

7

Serve with the salad and tzatziki.

Nutrition Facts

Servings 3