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Skewered lamb marinated with spices, herbed couscous

Mains, Lamb

Leg of lamb cubes marinated in a mixture of curry, cumin, five spice and coriander served on a green herbed couscous and diced Italian tomatoes.


Recipe for 4 persons

For the lamb skewers

600 Gr
Lamb shoulder
2.50 Ml
Curry powder
2.50 Ml
Chinese five spices powder
2.50 Ml
Ground coriander
2.50 Ml
Cumin powder

For the herbed couscous

250 Ml
250 Ml
4 Sprig(s)
12 Sprig(s)
Fresh cilantro
12 Sprig(s)

For the tomato concassé

4 Unit(s)
Italian tomatoes
1 Unit(s)
30 Ml
White balsamic vinegar
  • Salt and pepper
  • Olive oil
  • Vegetable oil
Skewered lamb marinated with spices, herbed couscous

Preparation time: 30.00 min

Preheat your Four at 400.00 °F

  • General preparation

    Take off all the herbs' leaves from the stem. Finely chop the shallot. Dice the Italian tomatoes. Mix the tomatoes with the shallot, balsamic vinegar, a drizzle of olive oil and season with salt and pepper.

  • Lamb skewers preparation

    Marinate the lamb cubes 10-15 minutes in a mixture made with all the spices mixed with a drizzle of olive oil and season with salt and pepper. Thread the lamb cubes on skewers and sear them in a pan with a drizzle of vegetable oil, 2 minutes on each side over medium heat.

  • Herbed couscous preparation

    Boil water and immerse the herbs for 3 minutes before mixing them. Season with salt and pepper and pour the green water over the couscous. Cover and let stand 10 minutes before fluffing the couscous with a fork.

  • To serve

    In a plate, serve the herbed couscous using a ring mold, add a lamb skewer on top and garnish with diced tomatoes.

Cook your skewers on the BBQ and marinate lamb cubes overnight for extra flavor.

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