Sumac-Spiced Lamb Kebabs with Couscous Recipe

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serves:

4

Skill:

easy

Prep:

20 min

Cooking:

10 min

Nutrition per portion

RDA
Calories 671 kCal 34%
Fat 35g 50%
  -  Saturates 14g 70%

If you fancy a burger this week but want to switch up your usual beef burger recipe, try these lamb burgers for a really tasty treat.

Using lamb neck fillet, which is a relatively inexpensive meat, this tasty lamb recipe is super quick to whip up.

Sumac is a flowering plant native to East Asia and North Africa and produces a tangy and lemon flavour when cooked. We’ve combined it with garlic in these burgers for a really great combination of tastes.

For the accompanying salad, we’ve mixed giant couscous that will fill you up, with vitamin packed pomegranate, date and spring onions for a really fresh dish that’s full of different flavours and textures.

HOW TO MAKE SESAME LAMB PATTIES WITH CHICKPEA AND SPINACH SALAD

Ingredients

  • 800g (1lb 12oz) lamb neck fillet, sliced into chunks
  • 3tbsp sumac (from Bart Spices)
  • 3tbsp oil
  • 2 garlic cloves, bashed
  • for the salad
  • 250g (9oz) giant couscous, cooked according to the pack instructions and tossed in a little oil
  • seeds 1 pomegranate (125g/4½oz)
  • large handful mint leaves, chopped
  • 8 large dates, stoned and chopped
  • 4 spring onions, finely sliced
  • juice 2 limes

Method

  • Place the lamb chunks in a non-metallic bowl with the sumac, oil and garlic, toss to coat and leave to marinate for at least half an hour or overnight.

  • To make the salad, mix the cooled couscous with the pomegranate, mint, dates, spring onions and lime juice.

  • Thread the lamb chunks on to skewers and season. Heat the grill to high and cook for 5 to 10 minutes, turning occasionally and basting with marinade. Serve with the couscous salad.

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