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Lamb kebabs with herbed couscous



Prep Time


Cook Time



400 glamb eye of shortloin / backstrap or diced lamb
1 tbspsumac
1 tbspolive oil
Herbed couscous
1 cupcouscous
1 tspsoft butter
1 cupboiling water
2small tomatoes, diced
2small tomatoes, diced
10mint leaves
1handful coriander leaves, stems removed
1handful flat-leaf parsley leaves, stems removed
1 tbsplemon juice
3 tbspolive oil


1Cut lamb into 2.5cm cubes. Thread lamb onto 8 skewers with 4 to 5 pieces of lamb on each skewer.
2Combine sumac and oil. Brush over the kebabs. Marinate for 20 minutes, if possible.
3Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each of the 4 sides.
4Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with the herbed couscous.
5To make herbed couscous: Place the couscous into a large bowl with butter and water. Cover with plastic wrap, stand for 15 minutes. Add remaining ingredients. Toss together with a fork and then season with salt and pepper.


When you’re threading the lamb kebabs, leave a little space between the pieces so the heat can get to all sides.
Sumac is the dried fruit of a shrub, native to the Mediterranean. It is sold coarsely or finely ground. Sumac has a lemony, citrus flavour with very little smell. You could use grated lemon rind to replace it.

Recipe suggessions based on what you have in your fridge.

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