Kofta Meatball Skewers with Herby Lemon Couscous

Fire up the BBQ and bring out the spice in these tasty kofta meatballs kebabs. The quick and zesty couscous salad is the perfect accompaniment. Use flat skewers if you can because it’s easier to turn the meatballs and if you’re using wooden skewers remember to soak them first. Of course, if the weather isn’t ideal the kebabs can be cooked in a griddle or frying pan.


Prepare the couscous according to the packet instructions and fluff with a fork to separate the grains. Allow to cool.

Place the beef into a large bowl, add all of the other kofta ingredients and season with generously with salt and black pepper. Mix with your hands for a few minutes, ensuring that everything is well combined. Divide the mixture into 14-16 equal portions and mould into balls. Cover and chill for 30 minutes if you have the time. Thread the meatballs on to skewers (2-3 on to small skewers or 3-4 if you have longer skewers).

Preheat the barbecue to medium-high.

Lightly brush the meatballs with oil and cook, turning occasionally once they’ve had a chance to seal, for 8-10 minutes or until cooked to your liking. Alternatively heat 1-2 tbsp oil in a griddle pan or large frying pan. When hot, cook the koftas, turning occasionally, for 8-10 minutes, until browned and cooked through. Drain on kitchen paper.

Meanwhile add the herbs and lemon zest to the couscous and toss through. Drizzle with a little olive oil and a squeeze of lemon juice.

Serve the kofta with the couscous salad and a dollop of yoghurt.



  • For the Kofta
  • 500g minced beef (or lamb)
  • ½ red onion, grated
  • 2 cloves of garlic, minced
  • 1 tbsp, finely chopped parsley
  • 1 tbsp, finely chopped fresh mint
  • 1 tsp pul biber (or dried chilli flakes)
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • zest of ½ lemon
  • 2 tbsp light olive oil, plus extra for drizzling
  • For the Salad
  • 1 x packet of Ainsley Harriott Spice Sensation or Tomato & Chilli Couscous
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped parsley
  • zest and juice of ½ lemon
  • Greek yoghurt, to serve (optional)