Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Lamb is a great meat to toss on the grill in the summer—it takes to a bit of smoke and char. These kebabs are simply rubbed then grilled and served alongside a simple Israeli couscous dressed with a lemon vinaigrette. If you can't find Israeli (sometimes called pearl) couscous, regular couscous also works perfectly well in this dish. Ask your butcher for a recommendation on what type of meat would work best for kebabs; leg of lamb has always worked well for me.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- Lamb Kebabs:
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon cracked black pepper
- 2 pounds lamb, cubed (a tender cut like leg works best)
- 2 bell peppers, cut into kebab sized pieces
- 1 cup Israeli (or pearl) couscous
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- Kosher salt and cracked black pepper
- 1/2 large cucumber, diced
- 1 tomato, chopped
- 2 scallions, sliced
Combine kosher salt, cumin and black pepper and dust lamb cubes with rub. Thread on skewers, alternating with pieces of pepper, and let sit as long as possible, but not longer than overnight.
Cook the couscous according to package instructions, then quickly cool. Allow to dry in a sieve. Combine olive oil, lemon juice and salt and pepper to taste. Toss couscous, dressing, cucumber, tomato and scallions and toss to combine. Season to taste with salt and pepper and reserve.
Grill lamb skewers over high heat until desired doneness, about 12 minutes for medium. Let rest for 10 minutes and serve alongside couscous.