Grilled Lamb Chops And Vegetable Kebabs Recipes

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GRILLED LAMB CHOPS AND VEGETABLE KEBABS



Grilled Lamb Chops and Vegetable Kebabs image

In this simple-but-satisfying meal, couscous and grilled skewers of cherry tomatoes and zucchini complement coriander-rubbed lamb chops.

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 40m

Number Of Ingredients 9

2 tablespoons olive oil, plus more for grates
2 medium zucchini (6 ounces each), sliced crosswise into 16 rounds
12 cherry or grape tomatoes
Coarse salt and ground pepper
1 cup couscous
1/3 cup chopped fresh parsley, plus sprigs for garnish (optional)
8 lamb rib chops (3 to 5 ounces each) or 4 shoulder chops (6 to 8 ounces each)
2 teaspoons ground coriander
Lemon wedges, for serving (optional)

Steps:

  • Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.
  • Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.
  • Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.

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