Moroccan Lamb Kebabs - cooking recipe

Ingredients

3 tablespoons olive oil
2 3/4 tablespoons lemon juice
2 garlic cloves
1/2 tablespoon of fresh mint
1 teaspoon salt
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
1/2 tablespoon coriander leaves
1/4 teaspoon ground cumin
300 g lamb fillets
10 dried apricot halves
1 small red onion
1/2 cup couscous
1/2 cup vegetable stock
1/2 tablespoon olive oil

Preparation

Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
Add lamb cubes to remaining marinade in medium bowl; toss to coat.
Marinate 2 hours at room temperature or cover and refrigerate overnight.
Remove lamb from marinade.
Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
Brush all skewers with some of reserved marinade.
Sprinkle skewers with salt and pepper.
Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
Serve with lamb kebabs.