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Lamb Kebabs with spiced couscous.

I love Lamb, I think its so so flavourful ad takes on spices really well, and whilst I adore it slow cooked (see my Kleftiko recipe for a perfect slow cooked lamb) in summer I love it as kebabs, done in the oven, under the grill or on the BBQ they're absolutely delightful.

all they need is a simple marinade, pita, some couscous or chips and a nice salad and you'll feel like you're in the Med!


Serves 2

Difficulty : Easy


2 lamb fillets or lean lamb cut into medium sized chunks, enough for 4 skewers

1 tablespoon olive oil

Juice of 1 lemon

1 teaspoon dried Oregano

1 teaspoon dried mint

½ teaspoon paprika

1 onion cut into quarters

1 pepper cut into quarters

Salt and pepper

For the spiced CousCous

120g dried couscous

160ml boiling water mixed with 1/2 chicken or vegetable stock cube

½ lemon

pich cinnamon

small handful of raisens

1 – Mix the cubed lamb, with all the other ingredients, excluding the onions and peppers and leave to marinade in the fridge for a minimum of an hour, and up to overnight

Oven at 200*c

2 - Skewer up the lamb, alternating it with the onion and pepper, and place onto a rack sitting over a baking tray.

3 – Bake for 15 - 20 minutes

4 – Whilst that’s cooking put the couscous, cinnamon and sultanas in a bowl and pour over the boiling water with stock, along with the juice of half a lemon and cover with a plate for 10 minutes to absorb all water, fluff up with a fork before serving

5 – Serve together with some flatbreads, salad and Greek yoghurt or houmous


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