Lamb kebab with candied lemon and couscous


Recipe preparation
  • Squeeze the lemon then dice it. Put the lamb meat in a blender. Add olive oil, the onion, the chopped garlic cloves, the egg, cumin and paprika. Season with salt and pepper
  • Mix it all on a high speed for 3 minutes. Pour in a salad bowl and carry on mixing with your hands until you get a homogeneous stuffing
  • Prepare the Tipiak Express Couscous as indicated on the pack, with a knob of butter. Keep warm
  • With your hands, make dumplings with the stuffing and skewer them on wooden sticks. Cook for 2 to 3 minutes in a pan, regularly turning them over
  • Serve hot with the couscous


  • If you can cook the meat on a barbecue it will be even better!


  • 250 g of Tipiak Express Couscous
  • 1 candied lemon
  • 600 g of boned lamb shoulder
  • 5 cl of olive oil
  • 1 onion
  • 4 garlic cloves
  • 1 egg
  • 1 tablespoon of paprika powder
  • 1 tablespoon of cumin powder
  • Butter
  • Salt and pepper

Used in the recipe

Products used

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