Thursday, June 2, 2016

Lamb Skewers with couscous

Last night we made lamb skewers with couscous. The marinade was perfect. The lamb turned out very soft and delicious and fairly quick to make.

For the couscous, we just made it according to instructions and added some lemon pepper and parsley at the end.

The only thing we wish we would have done is make the home-made pitas, but we forgot..and by the time we remembered it was too late! The dough needs to rise for a couple of hours - but next time!!!

Here's the original recipe for the lamb. We modified it a bit:  http://www.tasteofhome.com/recipes/herbed-lamb-kabobs

Plated!

On the grill

Ready to grill!

Ingredients:

1 cup canola oil
1 large onion cut to large skewer-able pieces
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb - fat cut out and chopped into skewer-able cubes

Directions:

1. In a medium/large bowl, combine the first nine ingredients. Pour into a gallon ziplock bag and add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours.
2. On eight metal skewers, alternately thread lamb and marinated onion pieces.
3. Grill over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness

What we liked:

Easy, and delicious! Meat on skewers always tastes so good! The marinated grilled onions were also excellent. These skewers turned out better than any of the greek restaurants in Albuquerque. 

What we didn't like:

Nothing, it was good. 

What Kaspian thought about it:

He picked a left over burger dinner instead. 

Next time:

Make the pitas! :)