Grilled Lamb Kebabs with Couscous Salad

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Grilled Lamb Kebabs with Couscous Salad
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Health Score:
Health Score
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
846
calories
Calories

Healthy, because

Even smarter

Nutritional values

The lamb is not only a super protein supplier, but also convinces with B-vitamins, which play an important role in various metabolic processes in the body. The bitter substances from the pomegranate also support digestion.

Instead of couscous, you can also vary this dish with grilled lamb skewers, for example with millet or bulgur.

1 serving contains
(Percentage of daily recommendation)
Calorie846 kcal(40 %)
Protein55.1 g(56 %)
Fat55.18 g(48 %)
Carbohydrates34.31 g(23 %)
Sugar added0 g(0 %)
Roughage4.13 g(14 %)
Vitamin A61.46 mg(7,683 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.55 mg(50 %)
Niacin21.7 mg(181 %)
Vitamin B₆0.45 mg(32 %)
Folate86.4 μg(29 %)
Pantothenic acid1.77 mg(30 %)
Biotin4 μg(9 %)
Vitamin B₁₂5.48 μg(183 %)
Vitamin C45.45 mg(48 %)
Potassium876.8 mg(22 %)
Calcium104.48 mg(10 %)
Magnesium66.24 mg(22 %)
Iron5.54 mg(37 %)
Iodine0.3 μg(0 %)
Zinc13.34 mg(167 %)
Saturated fatty acids12.98 g
Cholesterol174.8 mg
Author of this recipe:

Ingredients

for
4
For the kebabs
800 grams
Lamb (from the leg, ready to cook, trimmed)
2
1
Lemon (juiced)
100 milliliters
freshly ground Pepper
For the salad
350 milliliters
1 generous pinch
freshly ground Pepper
250 grams
instant Couscous
1
1 handful
2 sprigs
1
1
Pomegranate (seeds)
2 tablespoons
1 tablespoon
4 tablespoons
Yogurt (0.1% fat) (for garnish)

Preparation steps

1.

For the kebabs, rinse the meat, pat dry and cut into 2 cm cubes (approximately 3/4 inch). Thread onto metal skewers and lay side by side in a flat dish or on a baking sheet.

For the marinade, peel the garlic and cut into slices. Mix with the lemon juice and oil. Drizzle over the kebabs, cover and leave to marinate for at least 2 hours in the refrigerator.

2.

For the salad, boil the broth and season with the cumin, salt and pepper. Shower the couscous into the pan, remove from the heat and leave to soak for about 10 minutes.

3.

For the kebabs, remove the kebabs from the marinade and drain. Season with salt and pepper.

Brown on all sides on a hot grill for 8-10 minutes. Brush regularly with the marinade while cooking.

4.

For the salad, peel the shallot and chop finely. Rinse the parsley and mint, shake dry, pluck off the leaves and chop finely. Rinse the bell pepper, cut in half and then into small cubes.

Mix the bell pepper into the couscous together with the shallot, the herbs, the pomegranate seeds and the oil. Season with lemon juice, salt and pepper and arrange on plates along with the kebabs.

Serve with a spoonful of yogurt.