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Lamb skewers with basil and olive cous cous Recipe

Pan-fried skewers of lamb cooked with a garlic, chilli and basil marinade and served with olive, mint and lemon cous cous.

  • Preparation
    30mins
  • Cooking time
    15mins
  • Rest time
    45mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Leg(s) of lamb : 800 g
  • Red chilli(s) : 2 g
  • Garlic clove(s) : 2 whole
  • Basil : 2 bunch
  • Olive oil : 20 ml
  • Fine salt : 4 pinch(es)
  • For the garnish(es)
  • Couscous : 200 g
  • Fresh mint : 4 sprig
  • Black olive(s) : 50 g
  • Lemon juice : 30 ml
  • Water : 250 ml
  • Fine salt : 4 pinch(es)
  • Olive oil : 50 ml
Method
  • 1. PREPARE THE SKEWERS

    Trim any fat from the lamb legs, cut into 50g sized pieces and thread on to skewers.

    Pick and chop the basil leaves. Peel and finely chop the garlic and the chilli. Combine these chopped ingredients with the olive oil and then rub on to the lamb skewers. Marinate the skewers for 30 to 45 minutes, turning them in the marinade from time to time.

  • 2. FOR THE COUS COUS

    Pick and chop the mint leaves. Pit the olives and roughly chop.
    Bring the water to the boil. Place the cous cous in a bowl and add the salt and olive oil. Add the boiling water to the bowl and cover with cling film. Leave for 10 minutes and then remove the cling film and mix the cous cous with a fork. Add the olives, chopped mint and lemon juice.

  • 3. TO COOK AND SERVE

    Heat a frying pan to hot and add olive oil. Season each of the skewers with salt and then add to the pan. Cook for 1 minute on each side and then remove from the pan and serve with the cous cous and the juices from the pan.

Chef's tip

«Make the skewers using beef tenderloin or pork loin. If using pork, cook for an additional 5 minutes. »

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