Moroccan-style Lamb Kebabs over Couscous
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 39 min.
Ready in
Ingredients
for
8
- Ingredients
- ⅔ cup fresh lemon juice
- ¾ cup good quality olive oil
- 5 cloves garlic cloves (minced)
- 2 Tbsps fresh mint (chopped)
- 1 Tbsp salt
- 2 tsps Black pepper
- 1 Tbsp fresh Lemon peel (grated)
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- 12 cups boneless Leg of lamb (well trimmed and cut into 2-inch cubes)
- For the Couscous
- 4 Tbsps unsalted butter
- 3 cups Chicken broth
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 ½ cups Couscous
Preparation steps
1.
In a large bowl, whisk lemon juice, olive oil, garlic, mint, salt, pepper, lemon peel, coriander, and cumin together. Pour off 1/2 cup of marinade, cover and reserve for basting. Add lamb to remaining marinade; toss to thoroughly coat. Marinate in the refrigerator for at least 4 hours or overnight.
2.
Prepare barbecue for direct grilling. Preheat to medium-high heat. Remove lamb from marinade. Thread lamb onto skewers, dividing evenly. Brush skewered lamb with reserved marinade.
3.
Place skewers on the grill and cook for about 8 minutes for medium-rare, or until desired doneness, turning occasionally.
4.
For Couscous:
5.
Melt butter in a large skillet. Add the chicken broth, salt and pepper. Increase heat and bring the chicken broth to a boil. Remove stock from heat and add the couscous. Cover and let sit for 10 minutes. Fluff with fork. Transfer couscous to serving dish or platter and top with lamb skewers. Serve.
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