Preparation time approx. 20 min:
Halve olives, rinse cooled lamb salmon, rub dry, cut into medallions and wrap with pancetta. Remove peel from red onions, cut into quarters and skewer alternately with lamb medallions. Rinse peppers, remove core and finely dice. Peel tomatoes, remove seeds and also cut into cubes. Rinse spring onions and cut into rings, rinse mint and chop coarsely.
Cook couscous according to package directions and cool. Later add spring onions, tomatoes, peppers and mint, oil, juice of one lemon, garlic salt, mix well and season with pepper. Heat oil, season skewers with pepper and roast on both sides. Add olives and sauté briefly. Arrange the couscous salad on plates, place the kebabs on them, spread the olives evenly all around and garnish with lemon slices.
1057 Kcal – 75 g fat – 37 g egg white – 58 g carbohydrates – 4, 5 Be nutrient quotient: 21
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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