Lamb Kebabs with Harissa Couscous
Lamb kebabs are a traditional dish in many North African and Middle Eastern countries, where they are often cooked over an open fire or on the grill. In this recipe, flavourful lamb kebabs are paired with harissa couscous – two ingredients closely associated with North African cuisine. Grilled tomatoes, onions, and chillies complete the dish, creating an aromatic meal that is perfect for sharing.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Storage: Store the kebabs, couscous, and grilled vegetables separately in airtight containers in the refrigerator. Reheat each component separately and add fresh herbs just before serving.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Storage: Store the kebabs, couscous, and grilled vegetables separately in airtight containers in the refrigerator. Reheat each component separately and add fresh herbs just before serving.
Ingredients
- For the Kebabs:
- 500 g minced lamb (from the leg, shoulder, or a combination of both)
- 1 onion, peeled and grated
- 2 garlic cloves, peeled and crushed
- 1–2 tsp ground cinnamon
- 1–2 tsp ras el hanout
- 1 tsp sea salt
- 1 small bunch of flat-leaf parsley, finely chopped
- 1 small bunch of fresh coriander, leaves finely chopped
- 4–8 grilling skewers (depending on the size of the kebabs)
- For the Couscous:
- 250 g couscous
- 250 ml warm water
- 1 tsp sea salt
- 1½ tbsp olive oil
- 2–3 tsp harissa paste
- 3 tsp butter, cut into small pieces
- For the Grilled Vegetables:
- Approx. 4 tomatoes, halved
- Approx. 4 fresh chillies, left whole and pierced a few times with a knife
- Approx. 3 red onions, cut into thick, lengthwise strips
Spices
- Ras el hanout is a North African spice blend available in well-stocked supermarkets, Middle Eastern grocery stores, or online. The level of heat can vary significantly depending on the blend, so I recommend tasting the meat mixture and adding some freshly ground pepper if needed. If ras el hanout is unavailable, a garam masala blend can be used as a substitute.
To Serve
- If you don't have a tabletop grill, simply sear the kebabs on all sides in a hot grill pan, then continue cooking over medium heat until cooked through.
Instructions
- Combine the minced lamb, onion, garlic, cinnamon, ras el hanout, salt, parsley, and coriander in a bowl. Knead everything together until evenly mixed. Cover and refrigerate for 1–2 hours to allow the flavours to develop. Meanwhile, place the couscous in a large bowl. Dissolve the salt in the warm water, pour it over the couscous, and stir until the liquid has been absorbed. Leave to stand for approximately 10 minutes. Using your fingers, gently work the olive oil into the couscous, separating any clumps and fluffing up the grains. Stir in the harissa paste and set aside. Divide the lamb mixture into 8–12 portions and shape each into a sausage approximately the thickness of your thumb. Press the mixture firmly around the skewers, placing 1–3 kebabs on each skewer, depending on their size. If using wooden skewers, soak them in water for at least 20–30 minutes beforehand to prevent them from burning on the tabletop grill. Transfer the couscous to an ovenproof dish, scatter the small pieces of butter over the top, and cover with dampened baking paper. Cook in the oven for approximately 15 minutes. Meanwhile, grill the kebab skewers and vegetables on the tabletop grill. Serve the kebabs and grilled vegetables with the hot couscous. Just before serving, brush the kebabs with the warm meat juices collected from the grill.