2-3 lamb steaks, chopped into chunks
2 tbsp harissa paste
2 red peppers, chopped into large chunks
2 red onions, cut into wedges
3 garlic cloves
1 tbsp olive oil
Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.
Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Pour over any remaining marinade. Grill or cook over a pre-heated BBQ for 8-10 minutes, turning frequently and basting with any of the cooking juices.
Meanwhile prepare the cous cous following the pack instructions. Divide between 4 plates, top with a couple of skewers each and drizzle with the cooking juices.
Source: BBC Good Food Magazine, May 2010 edition
Delicious boneless steaks, cut from the hind leg. Saute or braise them for a perfect midweek supper.