Lamb and mint is a classic combination. Cook on skewers with pepper and onion to add crunch and serve with couscous for a healthy evening meal.
This meal is low calorie and provides 421 kcal, 27g protein, 57g carbohydrate (of which 7.5g sugars), 9g fat (of which 3.5g saturates), 1.5g fibre and 0.3g salt per portion.
Mix together the garlic, mint, mint sauce and yoghurt in a bowl, add the lamb and stir well. Cover and leave to marinate in a cool place for 10 minutes.
Meanwhile, place the couscous in a heatproof bowl, pour 500ml/18fl oz of boiling water over the couscous. Leave to stand until the liquid has been absorbed. Season with salt and pepper and fluff the couscous with a fork. Set aside.
Preheat the grill to a hot setting.
Thread the lamb and onion and pepper wedges on to 8 metal skewers and cook under the grill for 8-10 minutes, or until cooked through.
Serve the kebabs with lemon wedges and the couscous.
