For the kebabs

  • 100g lean diced lamb
  • 10g curry paste, (I used Pataks Tikka Massala paste)
  • pinch each of ground corriander and ground cumin
  • 25g dried dates

For the Cous cous

  • 40g dry cous cous
  • 80g courgette, diced
  • 80g red pepper, diced
  • 80g mushrooms, diced
  • 25g red onion, diced
  • cucumber raita to serve


  • STEP 1
    Heat the oven to 180C. Place vegetables in a roasting pan and place in the oven until soft, approx 15-20 minutes.
  • STEP 2
    Meanwhile, place the lamb, curry paste and spices in a food processor and blitz until minced and well blended. With your hands roll the mince into 2 sausage shapes and place in fridge for 10 minutes to chill.
  • STEP 3
    Remove the kebabs from the fridge and grill on a medium heat (approx 180C) with the dates for 3-4 minutes on either side.
  • STEP 4
    Meanwhile pour 50ml water over the couscous and stir. After 10 minutes mix in the roast vegetables. Serve with a dollop of cucumber raita and ENJOY!

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