Lamb Kofta Skewers with Harissa & Couscous
Look at these savory lamb kofta kebabs... Packed with beautiful Middle Eastern spices and served with a flavorful orange zest couscous!
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
