Lamb Kebabs With Couscous
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plus 1 tablespoon olive oil
- 2teaspoons Aleppo pepper
- 1teaspoon ground cumin
- ½teaspoon ground cinnamon
- 1clove garlic, smashed and chopped
- Juice and grated zest of 1 lemon
- 1½pounds lamb shoulder, cut into 1-inch cubes
- Coarse salt
- 1½cups couscous
- ¼cup whole milk yogurt
- 1tablespoon chopped mint
Nutritional analysis per serving (4 servings)
866 calories; 55 grams fat; 19 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 5 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 38 grams protein; 680 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together ¼ 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.
- Step 2
Heat broiler and line broiler pan with aluminum foil. Bring 2 cups of water with ½ 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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Great marinade for lamb kebabs; I substituted red pepper flakes for Aleppo pepper. Used leftover yogurt sauce with garlic, lemon and fresh mint to complement the meat. A keeper!
Great marinade for lamb kebabs; I substituted red pepper flakes for Aleppo pepper. Used leftover yogurt sauce with garlic, lemon and fresh mint to complement the meat. A keeper!