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Spiced lamb kebabs with pea & herb couscous

These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander

  • Prep: 20 mins
    Cook: 20 mins
  • Makes 6 skewers, 2 per adult, 1 per child
  • Easy
  • Makes 6 skewers, 2 per adult, 1 per child
  • Easy
  • Calories 466
  • Carbohydrates 35
  • Saturated Fat 8
  • Sugar 9
  • Protein 28
  • Fat 23
  • Fibre 7
  • Salt 0.8

Nutrition per serving

  • Calories 466
  • Carbohydrates 35
  • Saturated Fat 8
  • Sugar 9
  • Protein 28
  • Fat 23
  • Fibre 7
  • Salt 0.8

Ingredients

  • 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 peas
  • 1 large carrot, coarsely grated
  • small pack coriander, chopped
  • small pack mint, chopped
  • juice 1 lemon
  • 2 tbsp extra virgin olive oil

Method

  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.

  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.

  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.

  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.

  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.

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