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Lamb kebabs with couscous and mint-yoghurt sauce
Lamb kebabs with couscous and mint-yoghurt sauce
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Prep Time:
720 minutes
Cook Time:
10 minutes
Total Time:
730 minutes
Infuse meat with delicious flavors by marinating overnight.
Ingredients:
  • 8 (about 800g) lamb fillets, trimmed, cut into 2cm pieces
  • 80ml (1/3 cup) lemon juice
  • 3 garlic cloves, crushed
  • 2 tsp dried mint leaves
  • 60ml (1/4 cup) olive oil
  • 250g thick Greek yoghurt
  • 100.00 ml chopped fresh mint
  • 500.00 ml couscous
  • 400ml chicken style liquid stock or water
  • 40g butter
  • 2 tsp ras el-hanout* (a blend of powdered spices)
  • 20.00 ml cumin seeds
  • 12.00 gm sesame seeds
  • 9.60 gm sea salt
  • Mint leaves, torn, to serve
Instructions:
  • Combine the lamb fillets, lemon juice, most of the garlic, dried mint, and two tablespoons of oil in a bowl. Cover and refrigerate overnight for a flavorful marinade.
  • Combine the yoghurt, leftover garlic, and two tablespoons of fresh mint in a bowl. Set aside.
  • In a bowl, combine couscous and olive oil. Pour boiling stock or water over the couscous. Add butter, cover, and let sit for 10 minutes. Fluff the couscous with a fork, then mix in the ras el hanout and fresh mint. Set aside.
  • Skewer the marinated lamb, then preheat the barbecue or chargrill to high.
  • Cook the lamb skewers for 3 minutes on each side, then allow them to rest for 5 minutes.
  • Toast the cumin and sesame seeds in a dry frying pan over medium heat until lightly golden and aromatic. Mix in the sea salt.
  • Present the succulent lamb kebabs alongside the fluffy couscous. Top them off with a generous drizzle of creamy yogurt, and sprinkle the vibrant mint leaves and seasoned salt for a burst of flavor.

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