Look at these savory lamb kofta kebabs… They are packed with the most beautiful and fragrant Middle Eastern spices you can imagine!
Serve these beauties with a generous scoop of flavorful and fluffy orange zest couscous.
I have a serious weakness for Middle Eastern spices.
How about you?
Because there is just something in them that make me salivate right away.
It is like smelling caramelised onions.
And what better type of meat goes better with those spices than lamb!
Look at these savory lamb kofta kebabs below.
Sweet.
Harissa
I love harissa paste.
Ever heard of it?
Harissa contains chili pepper and a bunch of toasted spices.
You can even make harissa paste at home from scratch if you like, it is easy and fun!
If you like the sound of that, then I would like you to take a look at the harissa paste recipe by The Spruce Eats.
I have tried that recipe before and it is a winner.
Absolutely great!
Lamb Kofta Skewers with Harissa & Couscous
You can use this harissa flavor bomb in stews, soups and meat marinades.
Or add extra olive oil and dip some bread in it!
It is just delicious.
Do you also like harissa?
Then you surely have to take a look at my spicy harissa spaghetti for instance.
That is hands down one of my husband’s most favorite pasta dishes.
And what about the couscous?
Couscous
Do you often cook couscous?
I love it to bits, it is a side dish that I prepare very often here at home. It is light and fluffy, and that fine texture of the couscous grains in your mouth is very pleasant.
IF… you cook it the right way.
I have my very own method to make couscous. No soggy and heavy sticky grains, the end result is light and very appetising: here is how to do it!
This flavorful couscous is the perfect side dish for these sizzling lamb kofta!
Enjoy!
Best Harissa & Lamb Kofta Skewers Recipe
Look at these savory lamb kofta kebabs... Packed with beautiful Middle Eastern spices and served with a flavorful orange zest couscous!
- 6 oz dry couscous (170 g)
- 1 cup vegetable stock (240 ml)
- 1 tbsp unsalted butter
- 9 oz lamb mince (250 g)
- 1 tbsp spicy harissa paste
- 1 tsp coriander powder
- 1 tsp ground cumin
- 1 tsp paprika powder
- a handful fresh cilantro chopped
- a handful fresh mint chopped
- 2 tbsp orange zest grated
- 2 oz fresh cucumber (55 g), diced
- a handful canned chickpeas
- 2 tbsp red onion chopped
- 2 tbsp raisins chopped
- garlic powder
- 2 tbsp lemon juice
- 2 tbsp unsweetened yogurt
- olive oil
-
First of all, make couscous. Bring the vegetable stock to a boil. Then pour the dry couscous in a heat resistant bowl and add the hot stock.
-
Place the butter on top and cover the couscous. Put it aside for 10 minutes. In the meantime add the lamb mince to a bowl. Sprinkle with half of the cumin, half of the coriander and half of the paprika. Then add the harissa and season with some garlic powder and salt.
-
Knead the lamb mince well. Then divide the lamb mince in 4 portions. Shape it into even balls (or any shape you want) and push a skewer through each of them. Place the skewers in the fridge for now.
-
Stir the warm couscous well. The stock should be fully absorbed by now. Let the couscous cool down fully. Add the freshly chopped mint and cilantro and the rest of the spices.
-
Stir well and add the orange zest, chopped raisins, diced cucumber, chickpeas, red onion, a drizzle of olive oil and lemon juice. Season with a pinch of salt.
-
Stir the couscous well. Check the seasoning and add extra spices or condiments. Place the couscous in the fridge. Grill, pan fry or bake the lamb skewers until cooked through. Then divide the couscous over deep plates and top with the lamb skewers. Finish with a tablespoon of yogurt and serve.