Sunday, December 28, 2008

Grilled Lamb Kabobs over Israeli Couscous and Broiled Tomatoes

Well, if you're like me, I'm sure you've had your fill of ham and turkey and green beans and potatoes and tamales this holiday season...and although I love these types of holiday foods, I am getting a little sick of it. So what can we cook that is a little different? Lamb, of course! If you're not a lamb lover, you can make this recipe with beef, but the flavor will not be the same. Yes, lamb can be a little gamy sometimes, but if you marinate it properly and cook it to a medium-rare to medium, you just might be surprised how good this stuff can be. Don't forget to serve with warm pita bread and a cucumber-yogurt sauce on the side. Enjoy, my friends!


Israeli Couscous

  • 3/4 cup Israeli couscous
  • 1 3/4 cups chicken broth
  • Olive Oil
  • Fresh lemon juice
Broiled Tomatoes
  • 4 Beefsteak tomatoes
  • Fresh mozzarella cheese
  • Salt and pepper
  • Chopped fresh mint (optional)
Lamb Kabobs
  • 2 lbs lamb fillet, cut into 1 inch cubes
  • 2 red onions
    • Marinade ingredients:
    • 2 tablespoons lemon juice
    • 1/2 cup olive oil
    • 1 teaspoon garlic, minced
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric
    • 1 teaspoon kosher salt
    • A generous pinch of ground red pepper or cayenne

Lamb Kabob: Combine marinade ingredients and pour into large Ziploc bag. Place lamb cubes in marinade and refrigerate 4 hours, preferably overnight. Be sure all pieces of lamb are covered with marinade.

Cut onions into 1 inch chunks. Set aside.

I like to use metal skewers, but if you're using bamboo skewers, make sure you soak them in water for 30 or more minutes. Lightly spray a light coat of cooking oil on skewers to prevent sticking. Thread a piece lamb followed by a piece of onion on skewers. Cook lamb kabobs on a grill pan or outdoor grill for about 4-5 minutes on each side or until desired doneness.

Israeli Couscous: Place the couscous in a medium saucepan along with the broth. Cover and bring to a boil. Reduce to a simmer and cook until tender, about 8 to 10 minutes. When tender, remove from the heat and drain any excess broth. Drizzle a little olive oil and a little lemon juice over couscous. Add more salt, if needed. Set aside.

Broiled Tomatoes: Pre-heat broiler. Cut beefsteak tomatoes into 1/2" thick slices. Place slices on a greased baking sheet and sprinkle a little salt and fresh ground black pepper over tomatoes. Next, slice fresh mozzarella and place one slice over each tomato slice.

Place tomatoes under broiler for 3 to 5 minutes (make sure you watch them) and immediately remove as soon as cheese melts and it's lightly browned. Drizzle a little more olive oil over tomatoes.

To plate: divide couscous among 4 plates. Place one or two lamb skewers over couscous, and serve a couple of the grilled tomatoes next to it. Sprinkle a little finely chopped mint over skewers, optional. Don't forget to serve some warm pita bread and cucumber-yogurt sauce on the side.

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