Chef Nick Sandler's Spicy Mediterranean Steak Kebab with cous cous
Created for our collaboration with Borough Wines Chef Nick Sandler put together this simple recipe using our Ras El Hanout butterflied lamb shoulder. Absolutely perfect for date night at home! (Serves 2)
INGREDIENTS:
1x Pack of Ethical Butcher Mediterranean Spicy Steak Kebabs
(Steak, Salt, Cumin, Chilli, Coriander, Garlic, Mint, Caraway, Cayenne)
150g couscous, rehydrated & tossed with olive oil, salt & pepper
Juice of a lemon
A handful of each of the following herbs. Parsley / coriander / mint
150g Greek style full fat yogurt
1 tablespoon chilli sauce of your choice (Tabasco, Franks etc not sweet chilli sauce)
Olive oil
1/2 a cucumber, diced
3-4 medium sized fresh vine tomatoes, roughly chopped
A medium red chilli to taste
Green salad (optional)
Sea salt
METHOD:
Chop tomatoes and cucumber, about the same volume as the rehydrated couscous and stir in
Roughly chop fresh herbs, parsley, coriander & mint
Stir the herbs into the couscous with the lemon juice
Cook kebabs on a hot grill or BBQ at 250c for 3 minutes either side, leave rare in the middle.
Mix strained Greek yoghurt with chilli sauce of your choice to taste
Serve the kebabs on the cous cous and drizzle the yogurt dressing over the top
Finish with some more chopped herbs and thin strips of red chilli to taste