Lamb skewers with couscous

By Hope Malau
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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