Lamb Kofta and Mushroom Skewers with Herbed Couscous and Broccoli

400g minced lamb

1 onion, grated

3 cloves garlic, minced

1 tsp each cumin, coriander, cinnamon and smoked paprika

Handful fresh parsley, finely chopped

Salt and pepper

300g chestnut mushrooms, halved or quartered

2 tbsp teriyaki or BBQ sauce

200g couscous

250ml hot vegetable stock

1 tsp harissa or ras el hanout

Zest and juice of 1 lemon

Broccoli florets to serve

Wooden skewers, soaked in water

Mix the minced lamb with grated onion, garlic, cumin, coriander, cinnamon, paprika, parsley, salt and pepper. Knead well until everything is fully combined. Shape into oval kofta around flat skewers, squeezing firmly so they hold.

Thread the mushrooms onto separate skewers and brush with teriyaki sauce.

Pour the hot stock over the couscous, cover with a plate and leave for 5 minutes. Fluff with a fork and stir in lemon zest, a splash of juice and a little olive oil. Season to taste.

Steam or boil the broccoli until just tender.

Heat a griddle pan or BBQ to high. Cook the kofta for 4-5 minutes per side until cooked through with good char. Cook the mushroom skewers for 3-4 minutes per side, basting with extra sauce.

Serve the kofta and mushroom skewers alongside the couscous and broccoli.