Mini lamb skewers with mint sauce and whole wheat couscous

After weeks and weeks of cold weather, the warmth finally broke through in Southern California. In beautiful days when the sun is out all I can think of is getting out of the house and grilling.

These skewers can be done in no time! Couscous is also easy to make and, being whole wheat, provides a good amount of fiber. The spiced, tender pieces of lamb taste amazing with the bright flavors of the mint sauce!
Mini Lamb Skewers Mint Sauce Couscous

Mini lamb skewers with mint sauce and whole wheat couscous

Yield: 4 servings


  • 1.5 lb boneless lamb shoulder steak, trimmed and cut in 1-inch cubes
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp turmeric
  • Coarse sea salt
  • Freshly ground pepper
  • 1.5 cups whole wheat couscous
  • 1 lg garlic clove, finely minced
  • 2.5 cups low sodium chicken broth (may substitute with vegetable broth)
  • ¼ cup fresh mint leaves, roughly chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • ¼ tsp lemon rind
  • 2 red bell peppers, cut in 1.5-inch squares
  • 1 large brown onion, cut in 1.5-inch squares

You will need: 5” bamboo skewers; soak in water for 20 minutes before grilling


In a medium bowl combine lamb, cumin, paprika, turmeric. Season with salt and pepper; massage using hands and making sure to coat all meat evenly. Set aside and allow resting for 15 minutes.

While beef marinates, bring chicken or vegetable broth to a boil over medium high heat. Combine dry couscous with minced garlic in a deep bowl or container with a tight lid. Drizzle with olive oil and season with salt and pepper. Add hot liquid carefully, stir with a spoon, and cover with lid. Let couscous hydrate for at least 15 minutes.

Combine mint, olive oil, lemon juice, and lemon rind in a deep glass container. Mix using immersing blender (may do in regular blender); adjust seasoning. Refrigerate until ready to serve.

Assemble all skewers starting and ending with red bell pepper and making sure to add onions on each side and in-between cubes of lamb.  Grill on high heat for 5-7 minutes, turning frequently, for medium (some pink in the middle).

Fluff couscous onto a large bowl using a fork, trying to break up any clumps formed. May drizzle with some additional olive oil, mixing with a fork.


Serve 3 mini skewers over a bed of fluffy couscous. Using a spoon, add some mint sauce over entire dish. Enjoy!!

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