Jamie Purviance
Herbed Lamb Kabobs with Toasted Couscous and Vegetables
People
Serves 4
Grilling Time
8 min.
Prep Time
15 min.
Marinating Time
2 to 8 h
- People
- Serves 4
- Grilling Time
- 8 min.
- Prep Time
- 15 min.
- Marinating Time
- 2 to 8 h
the Ingredients
Marinade
- 90 milliliters extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- ½ teaspoon chopped fresh mint leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 red or yellow bell peppers, quartered, cored, and seeded
- 225 grams baby zucchini, trimmed and halved lengthwise
- 455 grams asparagus
- 1 boneless leg of lamb, about 680 grams, trimmed of excess fat, cut into 4 centimeter cubes
Couscous
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon minced garlic
- 165 grams couscous
- 420 milliliters water
- ½ teaspoon kosher salt
- 35 grams toasted pine nuts
Instructions
- 01In a small bowl whisk the marinade ingredients.
- 02Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with plastic wrap and refrigerate until ready to grill.
- 03Place the lamb cubes in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.
- 04 If using bamboo skewers, soak them in water for at least 30 minutes.
- 05Prepare the grill for direct cooking over medium heat (180° to 230°C).
- 06In a medium saucepan over low heat on the stove, warm the oil. Add the garlic and cook until it sizzles but does not brown, about 1 minute. Stir in the couscous. Cook, stirring occasionally, until the couscous begins to turn golden, about 5 minutes. Add the water and salt and heat to boiling over high heat. Stir once. Remove from the heat and let stand, covered, for 10 minutes, or until all the liquid is absorbed. Add the pine nuts, cover, and set aside.
- 07Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Brush the cooking grates clean. Grill the skewers and the vegetables separately over direct medium heat, with the lid closed, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once. Remove from the grill and serve the kabobs warm with the couscous and vegetables.
the Ingredients
Marinade
- 90 milliliters extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- ½ teaspoon chopped fresh mint leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 red or yellow bell peppers, quartered, cored, and seeded
- 225 grams baby zucchini, trimmed and halved lengthwise
- 455 grams asparagus
- 1 boneless leg of lamb, about 680 grams, trimmed of excess fat, cut into 4 centimeter cubes
Couscous
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon minced garlic
- 165 grams couscous
- 420 milliliters water
- ½ teaspoon kosher salt
- 35 grams toasted pine nuts
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