Valentine’s Day Lamb Kebabs with Feta & Pomegranate Cous Cous

  • Author: Ciara Attwell
  • Prep Time: 12 mins
  • Cook Time: 10 mins
  • Total Time: 22 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: Lamb


Delicious herby Lamb & Vegetable Kebabs served with Feta & Pomegranate Cous Cous.


Lamb & Veggie Kebabs

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • salt and pepper
  • 300g diced lean lamb leg
  • 1 red onion
  • 1 green pepper
  • 150g red and yellow cherry tomatoes
  • 150g button mushrooms

Feta & Pomegranate Cous Cous

  • 150g cous cous
  • 230ml hot chicken stock
  • 50g feta cubes
  • 2 tbsp pomegranate seeds
  • 1 tbsp chopped fresh mint
  • salt and pepper


  • 100g plain yogurt
  • 1 tsp olive oil
  • salt and pepper
  • small bag of salad leaves


Lamb & Veggie Kebabs

  1. In a bowl add the olive oil, lemon juice, crushed garlic, paprika and oregano. Season a little with salt and pepper and mix well.
  2. Add in the diced lamb and mix until the lamb is fully coated.
  3. Chop the red onion and green pepper into large bite sized pieces and then skewer the veggies and lamb onto wooden or metal skewers, alternating between a vegetable and a piece of lamb. You should be able to make six skewers.
  4. Any leftover marinade in the bowl can be brushed onto the veggies.
  5. Cook under a high grill for 5 minutes, turn and then cook for a further 4 minutes.

Feta & Pomegranate Cous Cous

  1. Add the cous cous to a bowl and pour in the hot stock. Cover with a plate and leave for 7-8 minutes until soft, adding more stock if necessary.
  2. When ready, fluff with a fork and mix in the feta, pomegranate seeds and mint.


  1. Add the yogurt to a bowl, drizzle with olive oil and season with salt and pepper.
  2. Serve the kebabs on top of the cous cous along with some side salad.


  • If using wooden skewers, be sure to soak them in water first so that they don’t burn when cooking. Alternatively use metal skewers.