INGREDIENTS:

1 sliced Soreen Malt Loaf
400g/13oz lean lamb loin (cubed)
1 tblsp cumin seeds
1 red chilli
(chopped finely and seeds removed)
1 tblsp paprika, 2 tblsp honey
1 lemon grated and juiced
Rosemary sprigs
Black pepper, 200g cous cous,
10oz vegetable stock 2 red onions, fresh thyme, 3 tblsp olive oil
2 tblsp low-fat natural yoghurt

METHOD:

Combine honey, spices, chilli, lemon rind and juice in a bowl. Place meat in the
bowl to marinade for about half an hour.
Saute the chopped onions and thyme
until soft and browned. Place the cous cous
and stock in a bowl, cover and stand for
five mins. Microwave for three mins to
cook through. Cut the malt loaf into
cubes and place with the meat alternately
onto skewers. Place the rosemary sprigs
on the ends for flavour. Grill on a high
setting until the meat is cooked through
(approx 8 mins). Add the onions to the
cous cous, stir through and season.
Serve the kebabs on top of the cous cous
with a little low fat natural yoghurt.