Kebab Shop Yogurt Garlic Sauce Recipes

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

Steps:

• In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.

Steps:

• Soak 8 wooden skewers in cold water to prevent burning.
• Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
• To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
• Refrigerate until needed.
• To make the roasted vegetable couscous, preheat the oven to 450°F
• Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
• Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
• Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
• Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
• For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
• Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
• Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
• Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
• Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.