Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute MealsEpisode: Steppin' Up to Spring

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
23 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 40 min
Inactive Prep: 15 min
Cook: 23 min
Total:: 1 hr 18 min

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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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Comments & Reviews

recipe Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Kathryn Modesto, CA 08-26-2009
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Spice Overkill!
Rated: 2 stars out of 5

If I make this recipe again I'd cut the spices used in half. That goes for the montreal steak seasoning as well. The flavor... was good, but it was just overkill for me. Read more
recipe Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Dara Colorado Springs, CO 04-17-2009
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fantastic recipe!
Rated: 5 stars out of 5

I was just looking for something new and came across this. since there was not enough lamb at the grocery story I used flat... iron beef in addition to lamb. And instead of skewering the meat and veggies, I broiled it all in 2 pans - one for the meat and one for the veggies, the veggies were in for about 5 minutes more than the meat. The couscous with pine nuts, green olives and lemon zest was wonderful and together with the greek yogurt, mint, parsley, garlic and lemon juice - it all worked together perfectly! I will definitely do this one again, just as it!Read more
recipe Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Norma Lennox, CA 04-07-2009
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Great Flavors
Rated: 5 stars out of 5

My family and I just finished eating this dish. I did everything it callled for with the exception of turmeric. I guess it... wasn't necessary because it was absolutely delish! (As Rachel says) This is a keeper!! Thank you Rachel, you did it again. Read more
recipe Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Javad San Jose, CA 04-05-2009
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Great meal all around!
Rated: 5 stars out of 5

After seeing this show this morning, I had a craving for lamb, so I made this pretty much ver batin (rare as I usually like... to put my own spin on recipes). The lamb spice rub is really good, really nice Mediterranean flavor, I cooked mine for about 20 min for a medium well done. I didn't have any grilling spice so I just added equal parts of sea salt, garlic powder and cracked pepper. The dipping sauce is great, I added salt to bring up the flavor, and also garlic powder - it needed a little more flavor. The cous cous is wonderful! I used Israeli Cous Cous as its bigger and has a little more texture, but the olives and pine nuts make for a VERY flavorful and satisfying side dish, I couldn't stop eating it! I also grilled on skewers Green and Red bell pepper, sweet white onion and brown mushrooms. Toss them in olive oil, garlic salt, sea salt and pepper. I put the veggies on their own skewers so I could better control the cook time for each (as Rachel talks about) Definitely recommended, I'll be making this again and it really was quick.Read more
recipe Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Nicole Union, NJ 04-05-2009
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Delicious on the grill
Rated: 5 stars out of 5

Today was finally warm enough to grill so I tried this spice rub for the meat and it was delicious. I used pork tenderloin... and chicken breast, as I am not a huge fan of lamb and my husband and I both loved it. We also grilled some peppers and onions, and made the yogurt sauce with simply lemon zest and juice, no mint and skipped the cousous and went for rice. All in all, a great combination of spices to have on hand for grilling meats. Read more
recipe Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Connie APEX, NC 04-04-2009
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It's a keeper
Rated: 5 stars out of 5

I watched this episode this morning and got hungry. I made this with tofu and it works just fine. Something about the smell... of the spices and peppers, it's beyond words. Read more