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Wine-infused couscous risotto with Moroccan inspired lamb kefta kebabs on top

Moroccan-Inspired Lamb Kefta Kebabs with Syrah-infused Couscous "Risotto" | Taste Washington At Home Recipe

Around the globe, barbecue and grilling is part of the fabric of the culture, with the aroma of meats kissed by the smoke of the grill filling the air on a daily basis. Kebabs are standard fare for many vibrant cuisines from around the world, with the Moroccan contribution of Kefta being one of my favorites.
Servings 4 -6 servings


  • Bamboo or metal skewers
  • Grill



  • 1-1/2 lb ground lamb substitute ground beef, ground chicken, or ground turkey if you wish
  • 1/2 jar + Mesa de Vida Recipe Starter Sauce – North African flavor Plus extra for glazing
  • 1/2 cup semolina, or chickpea flour
  • salt to taste. Mesa de Vida Recipe Starter Sauces are extremely low in sodium so you can add salt to your own taste/health needs
  • crumbled feta cheese optional, to taste
  • drizzle of olive oil optional, to taste

Syrah-infused couscsous "risotto"



  • In a large bowl combine the ground meat, Mesa de Vida Recipe Starter Sauce, flour, and salt just until evenly combined. Freeze for 30 minutes. Meanwhile soak the bamboo skewers in water, if using.
  • Meanwhile, in a bowl stir together to combine 3 heaping tbsps of the Mesa de Vida, salt and harissa to taste. Set aside as the glaze.
  • After 30 minutes, take the meat out of the freezer. Preheat your grill to high heat/approximately 500 degrees.
  • Divide the meat into 8 portions, form into a rectangle-shape patty. Place the skewer down the center of the meat patty, then gently form the meat up and around the skewer, kebab-style.
  • When the grill is hot, add the meat skewers to the grill. Cook 5 minutes per side, or until cooked to your liking, brushing evenly with the reserved sauce glaze mixture.
  • Set aside and tent with foil until ready to serve.

Syrah-infused couscous "risotto"

  • Heat a medium to large saucepan over medium heat. When hot add the oil, swirl to coat.
  • Add the couscous, stirring often to coat with the oil. Cook just until the couscous turns golden brown.
  • Immediately add the Syrah, Mesa de Vida Recipe Starter Sauce – North African flavor and harissa (if using) to the pan. Stirring constantly, cook until all of the liquid is absorbed.
  • Add 1 cup of the broth, continue to stir constantly until it is fully absorbed, repeat with the last cup of the broth, cook and stir constantly until it is absorbed, the couscous is tender and creamy. Stir in the 2 cups of spinach until just wilted. Taste and adjust salt, if necessary.
  • Serve the Kefta kebabs over a bed of the couscous “risotto”, drizzle with additional harissa if you like.
  • Enjoy!