Minced lamb skewers on couscous with yogurt sauce

For 4 people
  • 250 g Couscous (medium coarse, pre-cooked durum wheat semolina)
  • 1 slice toasted bread
  • 3 onions
  • 1 potty Mint
  • 500 g Minced lamb
  • 1 egg
  • 1/2 TL ground cumin
  • Salt
  • black pepper
  • 2 red peppers
  • some bay leaves
  • 10-12 black olives
  • 2 EL Olive oil
  • 1 clove of garlic
  • 2 EL Lemon juice
  • 150 g Skimmed milk yogurt
  • 4 EL Mayonnaise
  • grated zest of 1 untreated lemon
  • Parsley and lemon
  • wooden skewers
45 minutes
easy
1.
About 1/2 liter Bring water to the boil in a saucepan. Hang the couscous in a colander in the steam (not in the water) and cook covered for approx. 25 minutes. Stir the couscous several times in the sieve. In the meantime, soak the toast. Peel and finely dice onions. Wash the mint, pluck the leaves from the stems and chop finely. Squeeze out the bread and knead with the mince, egg, onions, mint and cumin. Season to taste with salt and pepper. Form small balls. Clean and wash the peppers and cut into pieces. Quarter the remaining onions and stick them alternately on wooden skewers with meatballs, bell peppers, bay leaves and olives. Fry vigorously in hot oil in a coated pan. Fry for 10-12 minutes over low heat, turning several times. Peel the garlic, mash it finely and mix it with the yogurt, mayonnaise and lemon juice. Add lemon zest and season with salt and pepper. SkewersArrange the couscous and add the yogurt sauce. Garnish with lemon wedges and parsley leaves if you like
2.
Cloth: Barbara
1 Person approx.:
  • 720 kcal
  • 3020 kJ

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