Spiced lamb kebabs with pea & herb couscous

Spiced lamb kebabs with pea & herb couscous

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(1 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Makes 6 skewers, 2 per adult, 1 per child
These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander

Nutrition and extra info

Nutrition: per serving

  • kcal466
  • fat23g
  • saturates8g
  • carbs35g
  • sugars9g
  • fibre7g
  • protein28g
  • salt0.8g
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Ingredients

  • 400g lean lamb shoulder, cut into 3cm cubes
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp sweet smoked paprika
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 24 cherry tomato
  • 140g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400ml hot vegetable stock
  • 140g frozen pea
  • 1 large carrot, coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small pack coriander, chopped
  • small pack mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp extra virgin olive oil

Method

  1. Soak 6 wooden skewers in water for 30 mins (this prevents them burning when cooking on the griddle or barbecue). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season.

  2. Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.

  3. Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling film and leave to soak, about 5 mins.

  4. Heat a griddle pan. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything together well, season and set aside.

  5. Place the skewers on the hot griddle pan and cook for 5-6 mins, then turn and cook for a further 5-6 mins until the meat and tomatoes are charred and cooked through. Serve the skewers with the couscous.

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Comments (2)

melworldwide's picture
5

Absolutely delicious, so much flavour. Will definitely use the spice rub for other BBQ recipes.

dearle's picture

Wasn't sure about the carrot with the couscous, but it was really nice, having it again tonight.

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