Spiced lamb kebabs with pea & herb couscous

Spiced lamb kebabs with pea & herb couscous

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(4 ratings)

Prep: 20 mins Cook: 20 mins


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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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 tomatoes
  • 140g couscous



    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



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

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



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

  • juice 1 lemon



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

  • 2 tbsp extra virgin olive oil


  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, questions and tips

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miss_myrtle's picture
12th May, 2018
Love this recipe. It’s been a long time favourite.
13th Jul, 2014
Absolutely delicious, so much flavour. Will definitely use the spice rub for other BBQ recipes.
7th Jul, 2014
Wasn't sure about the carrot with the couscous, but it was really nice, having it again tonight.
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