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Photo of Lamb kebabs with couscous by WW

Lamb kebabs with couscous

Total Time
30 min
20 min
10 min
Enjoy these simple lamb kebabs on a bed of couscous for a delicious easy mid-week meal.


Dry couscous

1 cup(s), (190g)

Chicken stock

1 cup(s), 250ml

Lamb rump, raw

400 g, (Buy 500g), fat trimmed, cut into 3cm pieces

Olive oil

2 tsp

Fresh lemon rind

1 tsp, finely grated


1 clove(s), crushed

Red capsicum

1 medium, cut into 3cm pieces

Red onion

1 medium, thinly sliced

Fresh flat-leaf parsley

1 cup(s)

Ground sumac

1 tsp

Red wine vinegar

1 tbs

Lebanese cucumber

1 medium, coarsely chopped

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)


  1. Place stock in a small saucepan over high heat and bring to the boil. Place couscous in a medium heatproof bowl. Pour over boiling stock. Cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
  2. Combine lamb, oil, rind and garlic in a large bowl and toss to coat. Thread lamb onto 8 wooden skewers (see tip). Preheat a barbecue or chargrill over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Add capsicum and cook for 2 minutes each side or until browned and tender.
  3. Meanwhile, place onion, parsley, sumac and vinegar in a medium bowl and toss to combine. Set aside.
  4. Add capsicum and cucumber to couscous and mix to combine. Serve couscous with lamb kebabs and red onion salad. Dollop kebabs with yoghurt.


Tip: Soak the skewers in cold water for 10 minutes before using to stop them burning during cooking.