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Moroccan Lamb Kebabs With Golden Couscous

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Olive oil

  2. 2/3 cup 157ml Fresh lemon juice

  3. 6 cups 558g / 19oz Garlic cloves - minced (large)

  4. 2 tablespoons 30ml Chopped fresh mint

  5. 4 teaspoons 20ml Salt

  6. 4 teaspoons 20ml Grated lemon peel

  7. 2 teaspoons 10ml Freshly-ground black pepper

  8. 2 teaspoons 10ml Ground coriander

  9. 1 teaspoon 5ml Ground cumin

  10. 4 lbs 1816g / 64oz Well-trimmed boneless leg of lamb - cut 2" cubes

  11. 16 Metal skewers - (12" long)

  12. 32 Dried apricots (preferably Mediterranean) - soaked in boiling

  13. Water 5 minutes, drained

  14. 4 Red onions - each cut 8 chunks

  15. Golden Couscous - (see recipe)

Instructions Jump to Ingredients ↑

  1. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.

  2. Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper.

  3. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.

  4. Mound Golden Couscous on platter. Top with skewers and serve.

  5. This recipe yields 8 servings.

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