These middle eastern style kebabs are made with mince lamb mixed with couscous, and flavoured with onion, chilli, cinnamon, coriander and cumin. Served with a simple to make mint flavoured yogurt sauce. The result a simple and really economical main meal with a fabulous taste.
This is a recipe that I have made many times over the years and it very quickly became a family favourite. First and foremost the boys really liked them, it’s a casual dish that lends itself perfectly to weekday meals. It’s easy to make and really economical and the couscous bulks out the meat, making the kebabs filling for less.
Very Easy Mint Yogurt Sauce
This sauce is such an easy cheat. You don’t need fresh mint to give it its lovely minty flavour. I use some of my home made mint sauce, gently squeeze out the excess vinegar and stir into the yogurt. As easy as that, and the next best thing to using fresh mint.
To complete the meal, a simple salad and some flat breads are all you need. They would also be delicious served with jacket potatoes.
Step by Step Middle Eastern Style Kebabs
Hints, Tips and Variations
- Use beef or pork instead of lamb mince.
- Vary the spices. Use your favourites, increase the chilli if you like spicy hot food, or replace with mild paprika for a very mild version
- Make herby kebabs instead, add chopped fresh or dried rosemary and garlic for a tasty variation.
- Don’t have skewers? Shape into burgers and grill or pan fry instead.
Freeze: un-cooked for up to 3 months
Middle Eastern Style Kebabs
For the kebabs
- 125 g couscous
- 300 ml cold water
- 1 small onion chopped
- 500 g lean minced lamb
- 1 tsp chilli powder
- ½ tsp each ground cinnamon coriander & cumin
- salt and freshly ground black pepper
For the sauce
- 150 ml Greek style natural yogurt
- 1 tsp concentrated mint sauce
- Pinch of sugar
- Place the couscous in a bowl and pour over the water. Allow to stand for about 20 minutes or until the water has been absorbed.
- Once the water has been absorbed, sprinkle the spices over the couscous and mix together with a fork.
- Add the lamb and onion, season well and knead together until well combined.
- Divide the mixture into eight, and shape into tapered sausage shape around skewers.
- Cook under a preheated grill for 10 to 15 minutes, turning frequently until cooked through.
- Meanwhile to make the sauce, squeeze out the excess vinegar from the mint sauce and stir the mint into the yogurt along with the sugar.
- Serve the kebabs with the mint sauce spooned over. Accompany with a mixed salad and pitta bread.