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Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

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Average Rating:

Total Reviews: 22

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  • on April 19, 2010

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    Just faboulous, made it today for my fmaily and osme close relatives and everyone loved it, i will certainly make it over and over and over.
    I made all three, the chicken, vegies and Cous-Cous

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  • on April 18, 2010

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    I tried this just to give the mediteranian flavors a try. I had never made couscous at home and i love olives, lemon and pinenuts...so it sounded great! I didn't have some of the spices called for so I used curry powder instead of the cumin, coriander and turmeric (my curry powder had these in it. I marinated the chicken in the evoo and spice mix for a couple hours. Other than that i followed the recipe closely. Use the best quality olives you can find, not the tiny ones stuffed with pimento! Nothing better than a silky, buttery, juicy, fat olive!

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  • on April 12, 2010

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    I loved this recipe, however I didn't use lamb I did use beef and it was fabulous. My 14 yr old son ate 2 skewers all to himself. Loved all the flavors together its was great! Can't wait to try it with chicken, bet it is absolutely great with lamb.

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  • on April 11, 2010

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    Ruth Ann, the recipe for the cous cous is in fact included as part of this meal. The ingredients for the cous cous are listed underneath those for the shish kabobs and the yogurt sauce. Maybe it would be better to separate this recipe from the rest, but still - it's there if you look for it:

    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

    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.

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  • on April 11, 2010

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    I just saw the show this morning and want to try it but I had to leave the room before she made the pine nut/olive couscous and thought I could come back and see it on the website but it was not included! I hope they always include all the recipes for food on the show. I have had this happen once before and asked for it from the website but never got a response.

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  • on January 21, 2010

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    i MADE THE SHISH KABABS EXACTLY AS DIRECTLY THE FIRST TIME AND MY FAMILY WHO USUALLY GRUMBLE WHEN i COOK LAMB LOVED IT. THE SPICE RUB GAVE IT JUST ENOUGH TASTE TO MASK THE GAMEY TASTE OF T HE LAMB BUT MY FATHER WHO LOVES LAMB THOUGHT IT WAS THE BEST HE EVER TASTED.


    I ALSO TRIED THE SAME MEATHOD AND SPICE RUB ON CHICKEN BREAST AND IT WAS INCREDIBLE. WITH THE GRILLED ONIONS AND PEPPERS, YOGURT GARLIC DIP SAUCE AND FETA CHEESE ON A TOASTED WHOLE WHEAT FLAT BREAD AND YUMMO.

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  • on August 26, 2009

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    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.

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  • on April 17, 2009

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    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!

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  • on April 07, 2009

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    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.

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  • on April 05, 2009

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    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.

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