Lamb Kebabs With Couscous

By Amanda Hesser

Published March 4, 2003

Total Time
20 minutes
Rating
5(55)
Comments
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Featured in: Pairings: Meats and Aged Cheeses, Worthy Matches for South American Reds

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Ingredients

Yield:4 servings

  • ¼ cup plus 1 tablespoon olive oil

  • 2 teaspoons Aleppo pepper

  • 1 teaspoon ground cumin

  • ½ teaspoon ground cinnamon

  • 1 clove garlic, smashed and chopped

  • Juice and grated zest of 1 lemon

  • 1 ½ pounds lamb shoulder, cut into 1-inch cubes

  • Coarse salt

  • 1 ½ cups couscous

  • ¼ cup whole milk yogurt

  • 1 tablespoon chopped mint

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

54 grams carbs; 124 milligrams cholesterol; 866 calories; 28 grams monosaturated fat; 5 grams polyunsaturated fat; 19 grams saturated fat; 55 grams fat; 5 grams fiber; 680 milligrams sodium; 38 grams protein; 1 gram sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
55 user ratings
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Comments

AJ

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!

AJ

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!

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