Lamb Kabobs With Couscous Recipes

LAMB KABOBS WITH COUSCOUS

Steps:

• Cut the lamb in 1½-inch cubes. You should have about 20 cubes. Combine the garlic, rosemary, thyme, ¼ cup olive oil, red wine, vinegar, and 1 teaspoon salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a grill with coals. Spread them out in one dense layer and brush the grill with oil.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb with salt and pepper. Next place the cherry tomatoes on skewers, threading them through the stems of the tomatoes. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, or until reduced by half. Add the rosemary, salt, and pepper.
• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
• Serve the skewers on a mound of couscous with the sauce on the side.

LAMB KABOBS

Steps:

• Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

LAMB KEBABS WITH COUSCOUS

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.

TANDOORI LAMB KEBABS WITH RAITA AND COUSCOUS

Steps:

• Prep time does not include marinating time.
• Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
• Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min's in water to prevent burning during cooking.
• Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min's a side, medium rare-medium well).
• Raita.
• In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
• Couscous.
• If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.
• Add both peppers, red and green onions, mint and parsley combine well.
• Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.
• To serve place couscous on plate top with kebab and drizzle with raita.