Lamb skewers with couscous

By Drum Digital
27 August 2015

These kebabs are great at a party or braai.

Preparation: 15 min

Cooking: 15 min

Chilling time: 30 min

Serves: 6

1 kg lamb, trimmed and cubed

2 onions, quartered

2 red peppers, cubed


15 ml (1 T) smoked paprika

2 cloves

2,5 ml (½ t) cumin seeds

10 ml (2 t) coriander seeds

salt and pepper, to taste

10 ml (2 t) olive oil

Couscous salad

250 ml (1 c) couscous

3 spring onions, roughly chopped

1 red pepper, cubed

1 red onion, finely chopped

handful black olives, chopped

30 ml (2 T) lemon juice

15 ml (1 T) olive oil

5 ml (1 t) honey

salt and pepper, to taste

1. Rub: Crush all the spices for the rub in a pestle and mortar until fine, and mix the spice mixture with the oil to make a thick paste. Cover the lamb with the rub and let it rest for 30 minutes.

2. Use soaked skewers to spike a piece of lamb followed by a piece of onion and a piece of red pepper. Continue until all the meat is skewered.

3. In a griddle pan over high heat grill the lamb skewers for 5 minutes on both sides or until the meat is soft and cooked. Turn regularly.

4. Remove and place on a plate to rest for a few minutes before serving.

5 Salad: Prepare the couscous according to the packet instructions. Add all the ingredients for the salad in a bowl, toss through and serve with the warm meat.

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