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Spiced lamb kebabs with pea & herb couscous

Spiced lamb kebabs with pea & herb couscous

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 400g lean lamb shoulder, cut into 3cm cubes
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp sweet smoked paprika
  • 1 tbsp olive oil
  • 24 cherry tomatoes
  • 140g couscous
  • 400ml hot vegetable stock
  • 140g frozen pea
  • 1 large carrot , coarsely grated
  • small pack coriander , chopped
  • small pack mint , chopped
  • juice 1 lemon
  • 2 tbsp extra virgin olive oil


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2014

Goes well with


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A star rating of 4.5 out of 5.9 ratings

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