- 3/4 cup Israeli couscous
- 1 3/4 cups chicken broth
- Olive Oil
- Fresh lemon juice
- 4 Beefsteak tomatoes
- Fresh mozzarella cheese
- Salt and pepper
- Chopped fresh mint (optional)
- 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.