Lamb Kebabs with Tomato Couscous

When I was a kid, lamb was always served with mint jelly. Because of this, I was never a huge fan of lamb. Marinating the lamb in this recipe adds a bunch of flavor, and fortunately, there is no longer any need for the mint jelly. The couscous served with these kebabs is absolutely delicious and it balances out the lemon in the rest of the dish.  This recipe is from "The Newlywed Cookbook" by Sarah Copeland. 

 

Skewered Lamb

1 Lemon

1 1lb Boneless Lamb Sirloin, Cubed

1/4 cup Extra-Virgin Olive Oil

Pinch of Dried Thyme, Parsley, and Oregano

Sea Salt

Freshly Ground Black Pepper

 

Tomato Couscous

1 lb Small Tomatoes, Halved

1 Small Garlic Clove, Crushed

1 T Extra-Virgin Olive Oil

1 cup Plain Couscous

1 1/3 cup Chicken Stock

3 T Unsalted Butter, Cold

1/4 tsp Sea Salt

Freshly Ground Black Pepper

Handful of Fresh Parsley, Coarsely Chopped

 

To start the lamb kebabs, cut the lemon in half and set one half aside. With the remaining half, cut it into half moon shapes. Cube the lamb into large cubes. I cut mine too small so they did not hold up well on the skewers. Toss the lamb with the olive oil, lemon slices, and spices in a bowl. Set aside at room temperature for 30 minutes. I found this recipe uses every bowl I had. It looks like a simple recipe, but it requires a lot of dishes. 

While the lamb is sitting at room temperature, start cooking the tomatoes. Toss the tomatoes, garlic, and olive oil in a bowl. Heat up a skillet and cook the tomatoes until they are soft. Squeeze the other half of the lemon over the tomatoes and remove from the heat. Set aside.

Heat a grill pan while you build the lamb skewers. Skewer the lamb and lemons, alternating between the two. Put the skewers on the grill pan and cook on one side for 5 minutes. Rotate on the remaining sides for 3 minutes on each side. 

Start boiling the chicken stock while cooking the lamb skewers, since it takes awhile to get it to a boiling point on my stove. To prepare the couscous, pour the chicken stock over the couscous and add the butter and seasoning. Cover the bowl and let sit for 5 minutes. After the couscous has soaked up all of the liquid, fluff with a fork. Serve with tomatoes on top. 

If I was to make this recipe again, I would do the couscous plain without the tomatoes because the lemon in the tomatoes is too much citrus flavoring with the lamb. I would maybe soak the lamb with the lemon slices, but have a different vegetable to grill with it. The couscous is delicious on its own, so I would love to make it with another dish as well. It was my favorite part!