Spiced Lamb Kebabs With Pea Herb Couscous Recipes

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LAMB KEBABS WITH COUSCOUS



Lamb Kebabs With Couscous image

Provided by Amanda Hesser

Categories     brunch, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 1 tablespoon olive oil
2 teaspoons Aleppo pepper
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 clove garlic, smashed and chopped
Juice and grated zest of 1 lemon
1 1/2 pounds lamb shoulder, cut into 1-inch cubes
Coarse salt
1 1/2 cups couscous
1/4 cup whole milk yogurt
1 tablespoon chopped mint

Steps:

  • Whisk together 1/4 cup oil, pepper, cumin, cinnamon, garlic, lemon juice and zest. Add lamb and mix to coat. Cover with plastic wrap and marinate in refrigerator, at least 2 hours.
  • Heat broiler and line broiler pan with aluminum foil. Bring 2 cups of water with 1/2 teaspoon salt to a boil. Pour couscous into a heatproof bowl, and stir in 1 tablespoon olive oil. Add half the boiling water, cover for 5 minutes, then stir and add the remaining water. Cover.
  • While couscous steams, thread lamb onto skewers. Scrape marinade into small saucepan. Season lamb with salt. Broil, 4 minutes a side for medium rare. Remove lamb and keep warm. Add drippings to marinade. Bring to boil for a minute, remove from heat; whisk in yogurt.
  • Fluff couscous with a fork and place on a platter. Place skewers on top and sprinkle with mint. Have each guest spoon sauce onto lamb.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 33 grams, Carbohydrate 54 grams, Fat 55 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 19 grams, Sodium 665 milligrams, Sugar 1 gram

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS



Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories     Lamb     Backyard BBQ     Dinner     Apricot     Summer     Grill     Grill/Barbecue     Couscous     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
  • Mound Golden Couscous on platter. Top with skewers and serve.

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