Lamb Kebabs with Couscous & Tzatziki

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.

Enjoy!

Lamb Kebabs with Couscous and Tzatziki

Razvan Stupar

If you're a lamb lover, you must try this delicious recipe.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner, Main Course

Cuisine Greek, Mediterranean, Turkish

Servings 6 servings

Ingredients

 

MetricUS Customary

 

1x2x3x

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:

• 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.
  
• On a hot grill or pan, fry the skewers over medium-high heat, turning them often so they don’t burn.

For the couscous:

• 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:

• 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.
• For serving, sprinkle a little sumac over the skewers and couscous and a little olive oil over the tzatziki.

Notes

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Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.