Lamb and Merguez Brochettes with Squash and Mint Cous Cous

Name: Lamb and Merguez Brochettes with Squash and Mint Cous Cous
Cuisine: Mediterranean
Ingredients: 4 trimmed lamb chumps, 200 g each, cut into large cubes; 175 g merguez sausages, thickly sliced; 2 tablespoons harissa; a pinch of ground cumin; 2 tablespoons olive oil; 4 tablespoons chopped mint leaves; 200 ml hot chicken stock; 200 g cous cous; 400 g peeled butternut squash, cut into cubes; 1 tablespoon olive oil; juice of ½ lemon; saffron-infused natural yoghurt, to serve; salt and freshly cracked black pepper; salt and freshly cracked black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

In this tasty lamb dish the harissa is used as a marinade for the meat. For those who enjoy the adrenaline pleasures of hot food, serve a little harissa with the dish as well.

Ingredients

4 trimmed lamb chumps, 200 g each, cut into large cubes
175 g merguez sausages

Europe
Garnish

Method

Put the lamb and merguez in a bowl and add the harissa, lemon juice, oil and some salt. Leave, covered, at room temperature for 1 hour.
Thread alternate cubes of lamb and merguez on to 4 pre-soaked wooden skewers, then set aside.
Preheat a barbecue or grill pan and cook for 6–8 minutes until the meat is charred all over but pink in the middle, turning