Grilled Lamb Skewers with Couscous Tabbouleh
By Anna Watson Carl
Yields:
4
Prep Time:
25 mins
Total Time:
40 mins
Jump to recipeThis couscous tabbouleh is also delish with chicken or beef skewers.
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Ingredients
- 1 10 oz. box couscous
- 1 1/2 cups plain low-fat yogurt
- 1 Tbsp. plus 1 tsp. cumin
- 2 garlic cloves, minced
- Juice of 2 lemons
- kosher salt
- Freshly ground black pepper
- 1 1/2 lb. leg of lamb, cut into 1 1/2 in. chunks
- 2 tomatoes, seeded and diced
- 1/2 English cucumber, halved, seeded, and diced
- 1/2 small red onion, finely chopped
- 1/4 cup Finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 3 Tbsp. extra-virgin olive oil
- Lemon wedges, for serving
Directions
- Step 1Cook couscous according to package directions; fluff with fork.
- Step 2In large bowl, whisk together yogurt, cumin, garlic, and half the lemon juice and season with salt and pepper. Add lamb and stir to combine.
- Step 3In separate large bowl, stir together tomatoes, cucumber, red onion, parsley, mint, and couscous. Add remaining lemon juice and olive oil and season with salt. Stir to combine.
- Step 4Thread lamb onto 6-inch skewers and place on large plate. (You should have roughly 8 skewers with 4 pieces of meat on each.) Season with salt and pepper and discard remaining marinade.
- Step 5Lightly oil grill or grill pan and heat over high heat until smoking. Add skewers and grill, turning, 8 minutes for medium- to medium-rare.
- Step 6Serve lamb skewers over couscous tabbouleh with lemon.
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