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Marinated Lamb Skewers with Giant Couscous Salad

A fresh, zingy and light lamb and salad recipe that's absolutely bursting with flavour!

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  • Serves 4

  • Prep time 15 mins

    plus marinating
  • Cooking time 6 mins

  • Total time 21 mins

    plus marinating
  • Skill level Easy

  • Calories 707 per serving

  • Prepare ahead yes

Ingredients

  • 800g (1lb 12oz) diced lamb leg or neck fillet
  • zest 2 lemons, cut into long strips
  • 2 garlic cloves
  • 2tbsp olive oil
  • 2tsp ground cumin
  • 200g (7oz) giant couscous
  • 2tbsp olive oil
  • ¼ watermelon, peeled and chopped into small chunks
  • ½ red onion, peeled and very finely sliced
  • 250g (9oz) feta cheese, cut into chunks
  • ½ cucumber, peeled and chopped into small chunks
  • large bunch mint, leaves picked and roughly chopped
  • juice 1 lemon

Preparation

For a lamb recipe that’s bursting with flavour that’s zingy and surprisingly light, give this lamb salad a go for a lovely barbecue option this summer.

With plenty of spice, creamy feta and filling giant couscous, there is a whole host of textures in this dish that make it a really exciting main option.

Whether you’re feeding a crowd or just want a simple summer dinner, this dish is the perfect lamb option to try.

HOW TO MAKE MARINATED LAMB SKEWERS WITH GIANT COUSCOUS SALAD

  1. Place the diced lamb, lemon zest, garlic, olive oil and cumin in a freezer bag or non-metallic bowl and shake or stir to combine. Marinate for at least half an hour, but preferably overnight.
  2. Place the couscous in a pan of boiling water and cook for 6 to 8 minutes until tender. Drain and mix with the olive oil. Heat the grill to high, season the lamb and divide between 4 metal skewers. Grill for 
5 to 6 minutes, until the meat is slightly charred on the outside.
  3. Meanwhile, mix the watermelon, red onion, feta and cucumber into the couscous, and – just before serving – add the mint, lemon juice and some seasoning. Serve the skewers with the salad for everyone to dig into.