Ingredients
● 1 sliced Soreen Malt Loaf
● 400g lean lamb loin (cubed)
● 1 tbsp cumin seeds
● 1 red chilli (finely chopped and seeds removed)
● 1 tbsp paprika
● 2 tbsp honey
● juice and grated rind of one lemon
● rosemary sprigs
● black pepper
● 200g cous cous
● 10oz vegetable stock
● 2 red onions
● fresh thyme
● 3 tbsp olive oil
● 1 small tub of natural yoghurt

Method
1 Combine honey, spices, chilli, lemon juice and rind. Mix with the meat and leave to marinade for 30 mins.
2 Fry the chopped onions and thyme until soft and brown.
3 Cut the Soreen Malt Loaf into cubes and place with the meat alternately onto skewers. Place a rosemary sprig at the end for flavour. (If you have a rosemary bush in your garden, you can cut long pieces of the older growth, peel off the rosemary except for a little at the end so you have a bare stick, and use this as the skewer)
4 Place the cous cous in a bowl. Add the vegetable stock and leave for 5 mins
5 Place the lamb skewers under a hot grill and cook for about 4 mins on each side.
6 Give the cous cous a stir. If it feels too dry, add a little more stock. Put in the microwave for 3 mins to cook through.
7 When ready, add the cooked onions and mix well. Season.
8 Serve the kebabs on top of the cous cous with the yoghurt.