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Lamb kebabs with couscous and mint-yoghurt sauce
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.

    2. Step 2

      Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.

    3. Step 3

      Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.

    4. Step 4

      Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.

    5. Step 5

      Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.

    6. Step 6

      Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.

    7. Step 7

      Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.

    Begin this recipe the day before. * Available from Middle Eastern stores and spice stores.

  • Method
  • Notes
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