Serves 4 with 12 kebabs
Tomato Couscous with mint
2 tablespoons oil for frying
1 small onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml tomato passata
2 tablespoons tomato paste
¼ cup finely chopped mint
½ cup pomegranate
- ½ cup cherry tomatoes, quartered
Chilli Yogurt Sauce
Step 1 In a food processor place the onions and garlic and process until chopped. Add the mince, mint leaves, smoked paprika and sumac and process until it becomes a cohesive mixture. Cover and refrigerate for 1 hour. Meanwhile soak wooden skewers in water and make the couscous (see below)
Step 2 Divide the mince mixture into 12 portions and wrap around a skewer. It helps if your hands are wet and you “slap” the dough between your hands to make it firm up.
Step 3 Preheat grill and grill the kebabs until done, around 10 minutes or so.
Step 4 To make the tomato couscous saute the onion and garlic until soft. Add the couscous, passata and tomato paste and bring to a boil. Place the lid on and cook for 5-6 minutes or until grain swell and soak up the liquid. Season with salt and fluff with a fork. Add the mint, cherry tomatoes and pomegranate and season and salt.
Step 5 To make the chilli yogurt sauce, mix the yogurt, chilli sauce or harissa and garlic together. Serve lamb kebabs on the couscous with the yogurt sauce.