Lamb Mince Kebabs on Tomato Couscous


  • 500g lamb minc
  • ​3 cloves garlic, peeled
  • 1 large onion, peeled and quartered
  • ¼ cup fresh mint leaves
  • 2 teaspooons smoked paprika
  • 2 teaspoons ground sumac
  • ½ teaspoon salt and black pepper

Tomato Couscous with mint

  • 2 tablespoons oil for frying
  • 1 small onion, peeled and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 100g couscous
  • 200ml tomato passata
  • 2 tablespoons tomato paste
  • ¼ cup finely chopped mint
  • ½ cup pomegranate
  • ½ cup cherry tomatoes, quartered

Chilli Yogurt Sauce

  • ½ cup natural yogurt
  • 2 teaspoons chilli sauce or harissa
  • ½ small garlic clove, finely grated


  1. In a food processor place the onions and garlic and process until chopped. Add the mince, mint leaves, smoked paprika and sumac and process until it becomes a cohesive mixture. Cover and refrigerate for 1 hour. Meanwhile soak wooden skewers in water and make the couscous (see below)
  2. Divide the mince mixture into 12 portions and wrap around a skewer. It helps if your hands are wet and you “slap” the dough between your hands to make it firm up.
  3. Preheat grill and grill the kebabs until done, around 10 minutes or so.
  4. To make the tomato couscous saute the onion and garlic until soft. Add the couscous, passata and tomato paste and bring to a boil. Place the lid on and cook for 5-6 minutes or until grain swell and soak up the liquid. Season with salt and fluff with a fork. Add the mint, cherry tomatoes and pomegranate and season and salt.
  5. To make the chilli yogurt sauce, mix the yogurt, chilli sauce or harissa and garlic together. Serve lamb kebabs on the couscous with the yogurt sauce.

Serves 4 with 12 kebabs

All ingredients can be purchased from Woolworths Karrinyup.