Lamb kebabs with preserved lemon and spiced couscous Recipe
Lamb kebabs with preserved lemon and spiced couscous
Total time: 15 to 30 minutes

Prep. time: 25 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

(1) If you use plain couscous, you can flavour it with your choice of:

  • Mild paprika
  • FourSpices or powdered cinnamon
  • Ras el hanout
  • Salt and pepper
  • Saffron

If you’re able to cook the kebabs on the barbecue or on an open fire, they’ll be even better!

For 4 servings

- 1 preserved lemon
- 600 g / 21 oz lamb shoulder, deboned
- 50 ml / 1/5 cup olive oil
- 1 onion
- 4 garlic cloves
- 1 egg
- 1 Tbsp. powdered cumin
- 1 Tbsp. paprika
- Salt and ground pepper
- 250 g / 9 oz Tipiak Couscous with spices or plain couscous (1)
- butter
  1. Squeeze the preserved lemon, then cut it into duxelles (tiny dice).
  2. Place the meat into a blender bowl. Add the olive oil, peeled and chopped garlic cloves, egg, cumin, paprika, salt and pepper.
  3. Blend the mixture on high speed for 2 or 3 minutes. Transfer to a bowl and continue mixing by hand until smooth.
  4. Prepare the couscous as usual, fluffing the grains with a fork and adding a knob of butter. Keep hot.
  5. By hand, form the meat mixture into quenelles and place them onto wooden skewers.
  6. Cook for 2 or 3 minutes in a skillet, turning regularly.

Serve hot, accompanied by the couscous.

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