Introduction
Transport your taste buds to the Mediterranean with Ainsley Harriott’s delightful Smoked Spiced Lamb Kebabs with Sundried Tomato & Garlic Couscous. This recipe, a true gem from Ainsley’s collection, combines the rich, smoky flavours of perfectly grilled lamb with the vibrant, aromatic notes of sundried tomato and garlic couscous. It’s an ideal dish for a summer barbecue or a flavourful weeknight meal that promises to bring a smile to your face.
In this comprehensive guide, we’ll walk you through every step to recreate this culinary masterpiece at home, ensuring your lamb kebabs are tender, juicy, and bursting with flavour, complemented by perfectly prepared couscous.
Table of contents
Why You’ll Love This Ainsley Harriott Lamb Kebab Recipe
Ainsley Harriott is renowned for his ability to infuse simple dishes with extraordinary flavour, and these lamb kebabs are no exception. Unlike typical lamb recipes, this dish stands out with:
- Smoky & Spiced Lamb: The combination of smoked paprika, cumin, and coriander creates a deeply aromatic and flavourful marinade.
- Vibrant Couscous: The sundried tomato and garlic couscous adds a bright, tangy, and savoury counterpoint to the rich lamb.
- Perfect for Grilling: Designed for the barbecue or a griddle pan, making it a fantastic option for outdoor cooking and entertaining.
Ainsley Harriott Smoked Spiced Lamb Kebabs Ingredients
For the Lamb Kebabs:
- 1 garlic clove: Crushed
- 15g (1 tbsp) olive oil
- 5g (1 tsp) smoked paprika
- 2.5g (1/2 tsp) ground cumin
- 2.5g (1/2 tsp) ground coriander
- 400g (14oz) boneless lamb: Cut into 2.5cm (1in) cubes
- 1 small red onion: Peeled and cut into thick wedges
- 1 small red pepper: De-seeded and cut into 2.5cm (1in) pieces
- 1 small lemon: Cut into 6 wedges
For the Sundried Tomato & Garlic Couscous:
- 1 x 100g sachet Ainsley Harriott Sun-Dried Tomato & Garlic Couscous: (Prepare according to package directions)
How to Make Ainsley Harriott’s Smoked Spiced Lamb Kebabs
1. Marinate the Lamb
In a large bowl, crush the garlic and stir in the olive oil, smoked paprika, ground cumin, and ground coriander. Add the cubed lamb and mix until it’s evenly coated with the spice mixture. For the best flavour, let the lamb marinate for at least 15 minutes, or ideally, cover it with cling film and refrigerate for up to 24 hours.
2. Prepare the Skewers
Thread the marinated lamb onto metal skewers, alternating with the red onion wedges and pieces of red pepper. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning.
3. Grill to Perfection
Preheat your barbecue or a griddle pan over medium-high heat. Cook the kebabs for about 5 minutes on each side, or until the lamb is tender, lightly charred, and cooked to your liking. Cook the lemon wedges alongside the kebabs until they are well charred, which enhances their flavour.
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4. Prepare the Couscous
While the lamb kebabs are finishing cooking, prepare the Ainsley Harriott Sun-Dried Tomato & Garlic Couscous according to the instructions on the sachet.
5. Serve and Garnish
Divide the prepared couscous between two plates. Arrange the hot lamb kebabs on top of the couscous. Garnish with the griddled lemon wedges, which can be squeezed over the kebabs for a burst of fresh citrus flavour.
Expert Tips for the Perfect Result
- Don’t Overcrowd the Grill: Cook the kebabs in batches if necessary to ensure even cooking and a good char.
- Soak Wooden Skewers: This is crucial to prevent them from burning on the grill.
- Charred Lemon: Grilling the lemon wedges intensifies their flavour and makes them easier to squeeze, adding a delicious tang to the finished dish.
- Rest the Lamb: After grilling, let the kebabs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavourful lamb.
Ainsley Harriott Smoked Spiced Lamb Kebabs with Sundried Tomato & Garlic Couscous
Equipment
- Large Bowl
- Metal Skewers (or pre-soaked wooden skewers)
- Barbecue or Griddle Pan
Ingredients
For the Lamb Kebabs
- 1 clove garlic crushed
- 15 g olive oil (1 tbsp)
- 5 g smoked paprika (1 tsp)
- 2.5 g ground cumin (1/2 tsp)
- 2.5 g ground coriander (1/2 tsp)
- 400 g boneless lamb cut into 2.5cm (1in) cubes
- 1 small red onion peeled and cut into thick wedges
- 1 small red pepper de-seeded and cut into 2.5cm (1in) pieces
- 1 small lemon cut into 6 wedges
For the Sundried Tomato & Garlic Couscous
- 1 sachet Ainsley Harriott Sun-Dried Tomato & Garlic Couscous (100g, prepare according to package directions)
Instructions
1. Marinate the Lamb
In a large bowl, crush the garlic and stir in the olive oil, smoked paprika, ground cumin, and ground coriander. Add the cubed lamb and mix until it's evenly coated with the spice mixture. For the best flavour, let the lamb marinate for at least 15 minutes, or ideally, cover it with cling film and refrigerate for up to 24 hours.
2. Prepare the Skewers
Thread the marinated lamb onto metal skewers, alternating with the red onion wedges and pieces of red pepper. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning.
3. Grill to Perfection
Preheat your barbecue or a griddle pan over medium-high heat. Cook the kebabs for about 5 minutes on each side, or until the lamb is tender, lightly charred, and cooked to your liking. Cook the lemon wedges alongside the kebabs until they are well charred, which enhances their flavour.
4. Prepare the Couscous
While the lamb kebabs are finishing cooking, prepare the Ainsley Harriott Sun-Dried Tomato & Garlic Couscous according to the instructions on the sachet.5. Serve and Garnish
Divide the prepared couscous between two plates. Arrange the hot lamb kebabs on top of the couscous. Garnish with the griddled lemon wedges, which can be squeezed over the kebabs for a burst of fresh citrus flavour.
Notes
Expert Tips for the Perfect Result
- Don’t Overcrowd the Grill: Cook the kebabs in batches if necessary to ensure even cooking and a good char.
- Soak Wooden Skewers: This is crucial to prevent them from burning on the grill.
- Charred Lemon: Grilling the lemon wedges intensifies their flavour and makes them easier to squeeze, adding a delicious tang to the finished dish.
- Rest the Lamb: After grilling, let the kebabs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavourful lamb.
Frequently Asked Questions (FAQs)
- Can I use different vegetables on the skewers? Absolutely! Bell peppers of different colours, cherry tomatoes, or even courgette (zucchini) chunks would work wonderfully.
- What if I don’t have a barbecue or griddle pan? You can cook these kebabs under a hot grill (broiler) in your oven. Place them on a baking tray lined with foil and grill for about 10-15 minutes, turning occasionally, until cooked through and lightly charred.
- Can I prepare the lamb marinade in advance? Yes, marinating the lamb for up to 24 hours in the refrigerator will deepen the flavours significantly. Just ensure it’s covered tightly with cling film.
Frequently Asked Questions (FAQs)
Absolutely! Bell peppers of different colours, cherry tomatoes, or even courgette (zucchini) chunks would work wonderfully.
You can cook these kebabs under a hot grill (broiler) in your oven. Place them on a baking tray lined with foil and grill for about 10-15 minutes, turning occasionally, until cooked through and lightly charred.
Yes, marinating the lamb for up to 24 hours in the refrigerator will deepen the flavours significantly. Just ensure it’s covered tightly with cling film.
Recipe Card Summary
| Prep Time | Cook Time | Serves | Difficulty |
|---|---|---|---|
| 10 Mins | 40 Mins | 2 People | Easy |
Ready to ignite your taste buds? Try Ainsley Harriott’s Smoked Spiced Lamb Kebabs with Sundried Tomato & Garlic Couscous today and share your delicious creations with us!
