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Seasoned Lamb Skewers with Couscous


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Seasoned Lamb Skewers with Couscous


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Seasoned Lamb Skewers with Couscous


  • Prep Time : 25 min
  • Cook Time : 35 min
  • Ready Time : 1 hour


5 Servings


  • 2 slices whole wheat bread
  • 1 pound ground lamb
  • 1 small red onion, diced
  • ¼ cup chopped parsley plus 2 tablespoons
  • 3 tablespoons red wine vinegar, divided
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon lemon zest
  • 15 bamboo or wooden skewers, soaked in water for 30 minutes
  • 4 tablespoons olive oil, divided
  • 2½ cups cooked whole wheat couscous
  • ¼ cup toasted pine nuts
  • ¼ cup golden raisins
  • 2 tablespoons chopped chives


In a small bowl, cover bread with enough water to completely submerge and soak 20 minutes. Remove and squeeze out as much moisture as possible. Place in a large bowl with lamb, onion, ¼ cup parsley, 1 tablespoon vinegar, cumin, cinnamon, oregano, salt and zest. Using your hands, mix well until combined. Divide into 15 portions and form each into a ball. Form each ball around skewer into a 2 to 3-inch long tube shape, pressing gently.


Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Cook skewers in batches for 8 to 12 minutes, turning often, until nicely browned. Continue with remaining skewers.


In a large bowl, combine couscous with pine nuts, raisins, chives, and remaining 2 tablespoons of each parsley, vinegar and olive oil and stir to combine. Serve at room temperature with warm skewers.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




3 Responses to Seasoned Lamb Skewers with Couscous

  1. avatar says: Chaviva

    Jamie…great recipe, can’t wait to try it! Thank you

  2. avatar says: millie

    try using lemongrass for skewers.

  3. I love using ground lamb and this recipe sounds delicious.

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