Spiced Lamb Kebabs

• 800 g lean lamb, cubed
• 1 tablespoon lemon juice
• 2 garlic cloves, crushed
• fresh ground black pepper, to taste
• sea salt, to taste (optional)
• dried rosemary, to taste if you are using wooden skewers instead of rosemary branches (optional)
• sage, to taste (optional)
• 2 onions, diced large
• 1 sweet green peppers or 1 red sweet bell pepper, diced large
• 8 thick rosemary branches soaking in water (to be used as the skewers)
• 4 cups cooked couscous

1. Combine lamb, lemon juice, garlic, pepper and ea ssalt (if using) in a bowl and refrigerate for 3 hours.
2. Sprinkle lamb with rosemary and sage (if using) and thread lamb, alternating with onion and bell pepper onto the rosemary branches (or wooden skewers).
3. Heat grill and cook the skewers on both sides for 3-4 minutes or until meat is cooked to your liking.
4. Let rest for 4 minutes then serve with couscous and yoghurt and dill sauce.
5. The recipe for this is in Michelle Trute's first book which is out of print, My recommendation is to combine yoghurt with dill and perhaps include chopped green onions.
6. She'd undoutedly recommend low-fat natural yoghurt.
7. I wouldn't be able to resist using Greek yoghurt.
8. NOTE: To make your couscous more flavoursome, cook it in stock, and if you want it to be super-healthy, use a stock such as my Recipe #135453.

lean lamb, lemon juice, garlic, fresh ground black pepper, salt, rosemary, sage, onions, sweet green peppers, rosemary branches, couscous

Taken from www.food.com/recipe/spiced-lamb-kebabs-365381 (may not work)