Shish kebab with yoghurt sauce and lemon-olive couscous

  • Preparation Time40 mins
  • Cooking Time23 mins
  • Serves4
  • DifficultyEasy
60ml extra-virgin olive oil, plus more for drizzling
15g ground cumin
15g ground coriander
15g ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
30g grill seasoning, (recommended: Montreal steak seasoning by McCormick)
1kg boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
500ml Greek plain yoghurt
2 cloves garlic, peeled and grated or minced
25g finely chopped mint leaves, a handful
25g cup finely chopped parsley leaves, a handful
30g pine nuts
15g butter
1 lemon, zested and juiced
375ml chicken stock
350g couscous
130g pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers
1) Preheat a grill or griddle pan to medium-high or the grilling element in the oven to medium-high with the shelf on the second level from the top.

2) Combine the olive oil with the spices and grill seasoning in a shallow bowl or dish. Add the lamb to the seasonings and toss to coat evenly in the mixture. Thread the meat onto metal skewers and leave to sit for 10 minutes. Cook on a hot griddle or under the grilling element for 7 to 8 minutes for medium-rare.

3) Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on the griddle or under the grilling element for 12 to 15 minutes or until tender.

4) For the yoghurt sauce, combine the yogurt with the garlic, mint and parsley in a bowl. Stir the lemon juice into the yogurt to thin and then set aside.

5) For the lemon-olive couscous, in a dry frying pan toast the pine nuts over a medium heat, remove and reserve. Add the butter, zest of lemon and chicken stock to a saucepan and bring to the boil. Stir in the couscous and olives, cover and remove from the heat. Let the couscous stand for 5 minutes then fluff with a fork and toss in the pine nuts.

6) Serve the meat and vegetable kebabs with the yogurt dipping sauce, couscous and toasted pita alongside.

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