Marinated Lamb Skewers with Giant Couscous Salad Recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 6 min

Nutrition per portion

Calories 707 kCal 35%
Fat 40g 57%
  -  Saturates 17g 85%

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.



  • 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


  • 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.

  • 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.

  • 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.

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