Cost Breakdown

Critical Success Points

• • Marinate the lamb for at least 4 hours
• • Initial steaming of turnips and carrots
• • Add the remaining vegetables and steam the couscous for 20 minutes
• • Grill the lamb kebabs until internal temperature reaches 70 °C
• • Finish the couscous with butter and broth

Safety Warnings

• • Handle raw meat with separate utensils to avoid cross‑contamination
• • Be careful with boiling water and hot oil when preparing the couscous
• • Use gloves or tongs to handle the skewers on hot charcoal