Summer cooking is all about easy, breezy meals, and skewers fit the bill perfectly. Quick to grill and even quicker to devour, they’re the ultimate hands-on summer treat. But we’re putting a sophisticated spin on the classic kebab. Imagine tender, flavorful skewers perched atop a vibrant green couscous, a refreshing contrast of textures and tastes. Forget sticky fingers – these skewers are too good to mess up!
Ingredients
Servings 4
LAMB
- 1 pound lamb cubes
- Zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic grated
- 4 tablespoons fresh mint chopped
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
- 8 shallots or red onions halved
- 8 mushrooms halved
- 8 baby pepper halved
COUSCOUS
- 1 cup dry whole wheat couscous, dry
- 1 ½ cups room temp water
- 2 cup herbs finely chopped mix of parsley, cilantro, mint and any others you like, chives, dill, thyme, basil are all great
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper to taste
- 1 teaspoon cumin optional
- Garnish toasted pine nuts or slivered almonds
Nutritional Facts
Nutrition Facts
Lamb and Vegetable Kabobs with Green Couscous
Amount per Serving
Calories
393
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
74
mg
25
%
Sodium
709
mg
31
%
Potassium
865
mg
25
%
Carbohydrates
24
g
8
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
28
g
56
%
Vitamin A
2620
IU
52
%
Vitamin C
97
mg
118
%
Calcium
101
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Mix lamb with lemon zest, olive oil, garlic, mint, salt and pepper. Marinate at least 20 minutes or overnight.
- Prepare 8 skewers by alternating lamb cubes, shallots, mushrooms and baby peppers leaving space between each item.
- To cook the kebabs, preheat the barbecue, place skewers on grill and cook for 10-12 minutes, turning until the lamb is cooked.
- Meanwhile, pour water over couscous and let sit until water is absorbed.
- In a small jar or bowl combine olive oil, lemon juice, salt, and pepper, and cumin if using. Once couscous is rehydrated, mix in herbs, and pour over half the dressing.
- Serve lamb kebabs with herbed couscous and drizzle remaining dressing over top. Garnish with toasted nuts if desired
Where in Israel can you find mehadrin lamb cubes for this dish? All I can find is ground lamb -- unless I buy an entire leg and have them cut