Photo: Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon dried oregano or marjoram
- 1/2 teaspoon ground cinnamon
- 2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
- 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
- 1 large onion, cut into bite-sized pieces
- 2 green bell peppers, seeded and cut into bite-sized pieces
- Salt and freshly ground black pepper
- 2 cups Greek plain yogurt
- 2 cloves garlic, peeled and grated or minced
- 1/4 cup finely chopped mint leaves, a handful
- 1/4 cup finely chopped parsley leaves, a handful
- 1/4 cup pine nuts
- 1 tablespoon butter
- 1 lemon, zested and juiced
- 1 1/2 cups chicken stock
- 1 1/2 cups couscous
- 1 cup pitted and chopped green olives
- Toasted pita, for serving
- Special equipment: metal skewers
Directions
Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.
Combine yogurt with garlic, mint and parsley.
In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
Stir the lemon juice into yogurt to thin.
Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.
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By grembul
YOUNGSVILLE, NC
on September 03, 2012
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SOOOOOOOOOOOOOO GOOD!!!!!!!!!!!!
Followed recipe exactly except:
* Did not use olives because I did not have any
* Tripled the amount of minced garlic in yogurt dip
* Made half a "copy" of the marinade spices and added to yogurt dip, but omitted the steak seasoning
* Added a little bit of lemon juice to marinade
* Left yogurt dip mixture on counter to warm to room temperature
By lihingmui seed
on April 08, 2012
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This was a very easy and tasty. I made it with lamb, chicken, and beef. I'll definitely make it again.
By amdigi
San Diego, CA
on July 07, 2011
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I used beef instead of lamb and my family really enjoyed this dish. Will definitely be added to our dinner menu rotation! Really nice flavors for the meat marinade. I did a little 'semi-homemade' action and used store bought tzadziki (sp? sauce and a box mix cous cous with pine nuts already added.
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