Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

Greek total time1 hr 15 mins servings2 – 4 addedDecember 2019

Lamb Skewers

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 teaspoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 1 teaspoon dried oregano or marjoram
• ½ teaspoon ground cinnamon
• 2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
• 2 pounds boneless leg of lamb, cut into 1½-inch cubes
• 1 large onion, cut into bite-sized pieces
• 1 green bell peppers, seeded and cut into bite-sized pieces
• 1 red bell peppers, seeded and cut into bite-sized pieces
• Salt and freshly ground black pepper

1. Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
2. Combine ¼ cup olive oil, just eyeball the amount, lemon juice, spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
3. Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Yogurt Sauce

• 2 cups Greek plain yogurt
• 2 cloves garlic, peeled and grated or minced
• ¼ cup finely chopped mint leaves, a handful
• ¼ cup finely chopped parsley leaves, a handful
• 2 teaspoons dill
• salt, to taste
• 1 lemon, juiced

1. Combine yogurt with garlic, mint, parsley, dill and salt.
2. Stir the lemon juice into yogurt to thin.

Lemon-Olive Couscous

• ¼ cup pine nuts
• 1 tablespoon butter
• 1 lemon, zested
• 1 cup chicken stock
• 1 cup couscous
• 1 cup pitted and chopped green olives

1. In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
2. Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Final Assembly

• Toasted pita, for serving

1. Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.