Lamb Kebabs, Cous Cous Salad and Dairy-free Tzatziki

Ingredients

Lamb Marinade

2 tbsp olive oil

1 clove garlic, crushed

Juice of 1 lemon

1 tsp dried oregano

1/2 tsp paprika

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

2 tbsp fresh lemon juice

2 tbsp dill (fresh or dried)

1/4 cucumber, grated

Directions

Lamb Marinade

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

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

Cous Cous Salad

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

Tzatziki

Combine all tzatziki ingredients in a bowl and set aside.

Lamb Kebabs

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

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

Serve with the salad and tzatziki.