This recipe of lamb kebabs with couscous and tzatziki is perfect for 6 servings and is a must-try for all lamb lovers out there. With a blend of aromatic spices, tender meat, fluffy couscous, and creamy tzatziki, this dish will transport you to the Mediterranean with every bite.
To begin, cut 1kg of lamb leg into cubes and marinate them in a mixture of olive oil, lemon juice, salt, pepper, paprika, oregano, and sumac for at least 1 hour. This marination process ensures the lamb absorbs the delightful flavors and becomes incredibly tender. Once marinated, thread the lamb onto skewers, ready for grilling.
Next, heat up your grill or pan and cook the skewers over medium-high heat. Remember to turn them frequently to ensure they cook evenly and achieve a beautiful charred exterior while retaining their succulent juiciness.
While the lamb cooks, prepare the couscous. Begin by cutting 1 carrot, 1 parsnip, and 1 onion into brunoise (small diced pieces). Sauté the vegetables in a pan with a drizzle of olive oil, then add curry powder and salt, allowing the spices to release their aromatic essence.
After 30 seconds, add 300g of couscous to the pan, mixing everything together. Pour hot water over the couscous, ensuring it is completely covered. Remove the pan from the heat, cover it with a lid, and let the couscous absorb the water, resulting in fluffy, perfectly cooked grains.
No Mediterranean feast is complete without tzatziki! Begin by washing and grating 2 cucumbers. Sprinkle them with salt and squeeze out any excess moisture. Finely chop a generous handful of fresh dill and crush a garlic clove. Combine the cucumbers, dill, garlic, Greek yoghurt, and a drizzle of olive oil, creating a luscious and cooling tzatziki sauce.
To serve, sprinkle a touch of sumac over the lamb skewers and couscous, adding a vibrant burst of citrusy flavor. Drizzle a little olive oil over the tzatziki, further enhancing its creamy richness. The combination of the aromatic lamb, fluffy couscous, and refreshing tzatziki will take your taste buds on a journey to the Mediterranean coast.
Enjoy!
Lamb Kebabs with Couscous and Tzatziki
Ingredients
For the lamb skewers:
- 1 kg leg of lamb
- 1 lemon
- 30 ml olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sumac
- 1/2 tsp paprika
- 1/2 tsp oregano
- 300 g couscous
- 1 carrot
- 1 parsnip
- 1 onion
- 1 tsp curry powder
- 1 tsp salt
- parsley
- 1 tbsp olive oil
For the tzatziki:
- 600 g Greek yoghurt
- 2 cucumbers
- 1 garlic clove
- 1 leg dill green
- 1 tsp salt
- 1 tbsp olive oil
Instructions
For the lamb skewers:
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Cut the lamb into cubes and marinate in a mixture of olive oil, lemon juice, salt, pepper, paprika, oregano, sumac for at least 1 h, then skewer it on sticks.
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On a hot grill or pan, fry the skewers over medium-high heat, turning them often so they don’t burn.
For the couscous:
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Cut the vegetables brunoise and cook them in a pan with a little olive oil, add the spices, fry them for 30 seconds and then add the couscous. Mix everything well and add hot water over them until they are completely covered. Take the pan off the heat and cover with a lid. The couscous will soon absorb the water and be ready to serve.
For the tzatziki:
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Wash and grate the cucumbers, salt them and then squeeze them thoroughly. Chop the dill, crush the garlic and add to the cucumbers, yoghurt and olive oil.
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For serving, sprinkle a little sumac over the skewers and couscous and a little olive oil over the tzatziki.
Notes
Related: Cheese-Stuffed Kebabs (Kaserli Kebab)
Related: Chicken Shish Kabob (Kebab) with Tabbouleh
Related: All About Shawarma
Related: Greek Lamb Stew
Related: Parmesan-Crusted Lamb Racks
Related: 35 Popular Middle Eastern Foods
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