Seasoned Lamb Skewers with Couscous

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Seasoned Lamb Skewers with Couscous
  • Duration
  • Cook Time
  • Prep Time
  • 5 ServingsServings


  • 2 slices whole wheat bread
  • 1 pound ground lamb
  • 1 small red onion, diced
  • ¼ cup chopped parsley plus 2 tablespoons
  • 3 tablespoon 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 tablespoon olive oil, divided
  • 2½ cup cooked whole wheat couscous
  • ¼ cup toasted pine nuts
  • ¼ cup golden raisins
  • 2 tablespoon 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.