Lamb Mince Kebabs on Tomato Couscous

Serves 4 with 12 kebabs

Kebab Ingredients

  • 500g lamb mince

  • ​3 cloves garlic, peeled

  • 1 large onion, peeled and quartered

  • ¼ cup fresh mint leaves

  • 2 teaspooons smoked paprika

  • 2 teaspoons ground sumac

  • ½ teaspoon salt and black pepper

Tomato Couscous with mint

  • 2 tablespoons oil for frying

  • 1 small onion, peeled and finely chopped

  • 3 cloves garlic, peeled and finely chopped

  • 100g couscous

  • 200ml tomato passata

  • 2 tablespoons tomato paste

  • ¼ cup finely chopped mint

  • ½ cup pomegranate

  • ½ cup cherry tomatoes, quartered

Chilli Yogurt Sauce

  • ½ cup natural yogurt

  • 2 teaspoons chilli sauce or harissa

  • ½ small garlic clove, finely grated


Step 1 In a food processor place the onions and garlic and process until chopped. Add the mince, mint leaves, smoked paprika and sumac and process until it becomes a cohesive mixture. Cover and refrigerate for 1 hour. Meanwhile soak wooden skewers in water and make the couscous (see below)
Step 2 Divide the mince mixture into 12 portions and wrap around a skewer. It helps if your hands are wet and you “slap” the dough between your hands to make it firm up.

Step 3 Preheat grill and grill the kebabs until done, around 10 minutes or so.
Step 4 To make the tomato couscous saute the onion and garlic until soft. Add the couscous, passata and tomato paste and bring to a boil. Place the lid on and cook for 5-6 minutes or until grain swell and soak up the liquid. Season with salt and fluff with a fork. Add the mint, cherry tomatoes and pomegranate and season and salt.
Step 5 To make the chilli yogurt sauce, mix the yogurt, chilli sauce or harissa and garlic together. Serve lamb kebabs on the couscous with the yogurt sauce.