Lamb-Vegetable Kabobs

To make the marinade: In a food processor grind together the fresh coriander, mint, chili pepper, garlic and ginger (or finely chop by hand). Place in a mixing bowl with the yogurt, cumin, ground coriander, cinnamon and cloves. Add the lamb and mix well. Allow to marinate for at least 2 to 3 hours in the refrigerator.

To make the kabobs: Peel the onion and trim off the root hairs, leaving the root stem attached. Cut into 1-inch wedges, leaving the root on each section so wedges don't separate. Add the onions, red peppers, yellow peppers, zucchini and squash to marinade mixture. Mix to coat well.

Preheat the broiler or light a charcoal or gas grill, allowing it to get very hot. Thread meat and vegetables onto metal or bamboo skewers. Grill over high heat for 15 to 20 minutes, turning skewers to cook all sides, until meat is cooked as desired.

To make the couscous: While the lamb is cooking, bring the stock to a boil in a 1-quart saucepan. Add the couscous. Cover the pan and remove it from the heat. Let stand for 3 to 4 minutes, or until all the liquid has been absorbed. Fluff with fork. Serve hot with the lamb.

This recipe yields 4 servings.

Variations: You may substitute small mushrooms, cherry tomatoes or cubes of eggplant for any of the other vegetables. You may also substitute cubes of lean beef for the lamb. Try cooked bulgur or rice in place of the couscous.

Make-Ahead tip: Prepare the yogurt marinade early in the day or even the night before. Add the lamb and refrigerate until ready to cook.

Nutritional Information Per Serving: Calories 281; Fat (grams) 5.7; Percent Calories from Fat 18%; Cholesterol (milligrams) 56; Fiber (grams) 8.6.