LAMB KEBABS WITH COUSCOUS

Lamb Kebabs With Couscous image

Provided by Amanda Hesser

Time 20m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1/4 cup plus 1 tablespoon olive oil
2 teaspoons Aleppo pepper
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 clove garlic, smashed and chopped
Juice and grated zest of 1 lemon
1 1/2 pounds lamb shoulder, cut into 1-inch cubes
Coarse salt
1 1/2 cups couscous
1/4 cup whole milk yogurt
1 tablespoon chopped mint

Steps:

Whisk together 1/4 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.
Heat broiler and line broiler pan with aluminum foil. Bring 2 cups of water with 1/2 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.
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.
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.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 33 grams, Carbohydrate 54 grams, Fat 55 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 19 grams, Sodium 665 milligrams, Sugar 1 gram