Dominic Mafham serves up a spicey lamb dish that is packed full of flavour. Here's how to recreate this delicious recipe at home.


  • 450 g lean lamb cut into 1-inch cubes (from neck, shoulder or leg)
  • 100 ml olive oil
  • 1 lemon (zest and juice)
  • 1 small knob of ginger (peeled and finely diced)
  • 1 clove garlic (peeled and crushed)
  • ½ chilli (de-seeded and diced)
  • 1 tblsp finely chopped oregano
  • salt and freshly ground black pepper
  • 6 lemon wedges
  • 12 bamboo skewers (pre-soaked in water to prevent from burning)
  • 1 lemon (cut into wedges for garnish)

Fresh Tomato Sauce

  • 1 clove garlic (peeled and crushed)
  • 1 small knob of ginger (peeled and diced)
  • 3 tblsp olive oil
  • 500 g plum tomatoes (cored and coarsely chopped)
  • pinch smoked paprika
  • salt and freshly ground black pepper


  • ½ cucumber seeded (peeled and grated)
  • 250 ml goat's milk yoghurt
  • ½ lemon (juice only)
  • 1 tblsp chopped mint
  • 1 tblsp extra virgin olive oil

Cous Cous

  • 250 g cous cous
  • 250 ml boiling water
  • 1 red pepper (cored and finely diced)
  • 1 small red onion (peeled and finely diced)
  • 50 g black pitted olives (roughly chopped)


  1. First make the marinade by putting the lemon zest, ginger, garlic, chilli and oregano in a food processor. Pour in the olive oil and blend until smooth and season well.
  2. Put the lamb in a bowl and pour the marinade over it, mix well so that all the meat is coated.
  3. Cover the bowl with Clingfilm and leave in the fridge for at least 2 hours (or preferably overnight) Then thread the meat pieces onto the bamboo skewers (approx 5 pieces each)
  4. Next make the tomato sauce.
  5. Sweat the garlic and ginger in a pot with the olive oil for about 2-3 minutes. Then add the tomatoes, and simmer for 20-25 minutes. And add the smoked paprika and season with salt, pepper and keep warm.
  6. To make the raita, put the grated cucumber in a clean tea towel and squeeze out as much of the liquid as possible and place it in a small bowl.
  7. Add in the yoghurt, lemon juice mint and olive oil and mix well. Season with salt and freshly ground black pepper, cover in clingfilm and place in fridge for at least 1 hour to allow flavours to develop.
  8. Place the cous cous in a bowl and pour in the the boiling water and cover the bowl tightly with clingfilm, set aside for approx 20-30 minutes until the liquid has been absorbed.
  9. Then fluff the cous cous lightly with a fork and add in the diced peppers, onions and olives and season well.
  10. To cook the kebabs, place a griddle pan over medium heat and lightly brush with olive oil to prevent sticking.
  11. Place kebabs on griddle and cook for 2-3 minutes on each side.
  12. To serve, place a small mound of cous cous in the centre of each plate. Place two kebabs on top and drizzle with the tomato sauce, garnish with a wedge of lemon and some raita.