Simple, tasty and perfect for summer dining (whatever the weather 😁). MINT & GARLIC LAMB KEBABS WITH MEDITERRANEAN COUSCOUS SALAD Enjoy some al fresco dining with Ainsley Couscous. These delicious lamb kebabs are in a simple marinade of lemon, mint and garlic and served with a fresh Greek-style couscous salad made with our fresh and vibrant Lemon, Mint & Parsley Couscous. Get the BBQ on! Serves 4 700g lamb (boneless leg), trimmed, cut into 1 ½ inch cubes 2 tbsp olive oil Juice & zest of 1 lemon 1 small onion, roughly chopped 4 cloves of garlic 1/2 tsp allspice Handful of mint leaves Handful of parsley leaves 1 x packet of Ainsley Lemon, Mint & Parsley Couscous 2 ripe vine tomatoes, chopped ½ red onion, thinly sliced ¼ cucumber, cut in half lengthways and chopped Handful of pitted black olives, roughly chopped 1 tbsp chopped mint 1 tbsp chopped parsley 80g feta, chopped or crumbled Shop bought tzatziki, to serve. Lemon wedges, for squeezing Flatbreads, to serve Put the ingredients for the marinade into a blender and blitz until well combined. Add the lamb to a bowl, season with salt and pepper and pour over the marinade. Cover and marinate for 30 minutes or chill to marinate for longer if you have the time. Prepare the couscous according to the packet instructions and allow to cool. Preheat a chargrill pan over a medium high heat or preheat a BBQ. Shake any excess marinade from the lamb and thread the meat onto skewers (don’t pack too tightly). Brush the pan or BBQ grill with oil and add the lamb skewers. Grill for 8-12 minutes or depending on how you like your lamb cooked. Toss the tomatoes, onion, cucumber, olives, mint and parsley through the fluffed couscous. Crumble in the feta. Drizzle with a little extra virgin olive oil and check the seasoning. Serve the lamb with the couscous salad with tzatziki, flatbreads and lemon wedges, for squeezing #ainsleycouscouscreations #ainsleyharriott #ainsleycouscous #summerdining #bbq - @ainsleyfoods