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Lamb Skewers with Confetti Couscous and Yogurt Drizzle

Serves 4


  • 1 cup Australian reduced fat natural yogurt
  • 1/4 cup chopped fresh herbs (chives, parsley, basil, coriander)
  • 1/2 clove garlic, crushed
  • 400g lean lamb sirloin/backstrap, cut into 2.5 cm cubes
  • 12 bamboo skewers, soaked in water and drained
  • olive oil spray
  • 1/2 teaspoon olive oil
  • 300g pumpkin, peeled and finely chopped
  • 2 small red onions, finely chopped
  • 1 small red capsicum, finely chopped
  • 1 cup couscous
  • 375ml boiling reduced salt vegetable stock
  • 1 cup coriander leaves (or parsley), roughly chopped
Download Recipe (PDF)


  1. 1. Combine yogurt, herbs and garlic.
  2. 2. Thread lamb cubes onto bamboo skewers and coat in half of the herbed yogurt. Refrigerate until required.
  3. 3. Heat oil in a non-stick saucepan, add chopped vegetables and cook until softened. Add couscous and stock. Turn off heat, cover and stand for 5 minutes or until all liquid has been absorbed. Lightly fluff with a fork and stir in coriander.
  4. 4. Cook on a lightly oiled, preheated BBQ or grill plate until done to your liking. Remove, cover and allow to rest for 3-5 minutes.
  5. 5. For serving, divide couscous between serving plates and top with lamb skewers and a dollop of reserved herbed yogurt.

Tips / Handy Hints

TIP: Warm leftover roasted vegetables may be added to the couscous as an alternative to pumpkin and capsicum. Lean lamb fillets or beef fillet can be used as an alternative to backstrap. Spice this dish up by adding some chopped preserved lemon or harissa to the yogurt

Nutritional Information

Nutrients per serve:
Energy (kj) 1494
Protein (g) 31.1
Fat, Total (g) 6.2
Saturated (g) 2.7
Carbohydrates (g) 41.4
Sugars (g) 10.2
Dietry Fibre (g) 2.6
Sodium (mg) 339
Calcium (mg) 179
Iron (mg) 4.9


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