LAMB SUMMER PLATTER with tandoori spices, pita bread and Israeli couscous

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2 portions


35 minutes


  • 350 g leg of Quebec lamb, cut into cubes
  • 2 cases. tandoori spices
  • 2/3 cup plain yogurt
  • 200g Israeli couscous
  • 1 tbsp. butter
  • 1 vegetable or chicken stock cube
  • 2 tomatoes, quartered
  • 2 Lebanese cucumbers, diced
  • 75 g feta cheese, cut into cubes
  • 1/2 onion, thinly sliced
  • Bunch of mint, oregano and parsley, finely chopped
  • Mini pitas
  • Olive oil
  • Salt and pepper


  1. Put the lamb cubes in a bowl with 3/4 of the spice mix, 1 tbsp. of yogurt, a drizzle of oil, salt and pepper. To mix together.
  2. Bring a pot of water with the stock cube and the rest of the spices to a boil.
  3. Pour the couscous and cook for 6-8 minutes until tender. Drain and mix with the butter. Adjust seasoning to taste.
  4. Mix the tomatoes with the onion, feta, herbs to taste, a drizzle of oil, salt and pepper.
  5. Mix cucumbers with 1 tsp. of yogurt, a drizzle of oil, salt and pepper.
  6. Heat a drizzle of oil in a skillet over medium heat. Add the lamb cubes and cook for about 3 minutes on one side until browned.
  7. Flip, cover and cook for 3-5 minutes over low heat until the center is cooked.
  8. Serve the lamb cubes with the couscous, the vegetables, the pitas, the rest of the herbs and the yogurt.