Lamb Kebabs with Couscous Raisin Salad

Uses Stew Meat / Kabobs from the Leg

NOTE: Unlike traditional kebabs, we cook all the ingredients separately and then serve on a platter. This makes it easier to control the cooking time of each component of the meal.

1 pound boneless lamb kabobs/leg chunks
2 small zucchini
2 small summer squash
2 peppers - red, orange, yellow or green
1 large sweet onion

Marinade:

Juice from 2 lemons
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon dried oregano

For marinade: Juice the lemons and add all ingredients into a jar. Shake to mix.

Cut chunks into cubes approximately 1” in size. Keep the small bits - you will cook them too, for a shorter period of time. Place HALF the marinade into a bowl or zippered bag and add the lamb. Marinate for 1/2 hour if you have the time. If not, 15 minutes will do. The other half of the marinade will be used for cooking the veggies.

Cut the zucchini and summer squash into pieces about 1/2” thick. Cut the onion in half, leaving the skin on. Now cut each onion half into 4 pieces, leaving the skin on and root attached. Peel the skins, making sure to keep the root attached (use scissors to cut the skin off if necessary). The root end will keep the onion neat and together on the grill.

Heat your grill to high. Dip the veggies into the reserved marinade or brush them as you put them on the grill. Grill the veggies to your liking. Remove to a platter and cover to keep warm. Now it is time for the lamb cubes.... Remove from the marinade and place on the grill. Don’t walk away...... Grill the lamb, flip the cubes, and remove the smaller pieces to the veggie platter as they are done cooking. The lamb cooks fast so keep watching. You don’t want to over-cook it. That’s it. You’re done. Serve with the following Couscous and Raisin Salad which is really delicious.

Couscous and Raisin Salad

1/2 cup raisins
1 1/4 cup pearl couscous
1 Tablespoon olive oil
1 teaspoon salt
2 stalks celery
1 to 2 scallions
1/4 cup each chopped mint and parsley
handful of little tomatoes
1/4 cup olive oil
2 Tablespoons white or wine vinegar

Soak raisins in 1 cup boiling water. Cook couscous in 2 1/2 cups water with 1 T. olive oil and 1 tsp. salt until just cooked. Remove and place in a bowl or plate to cool. You can do this ahead of time.

Chop celery and scallions into 1/4 inch pieces. Chop parsley and mint. Cut tomatoes in half. Mix
1/4 cup olive oil and 2 T. white or wine vinegar. Pour over cooled couscous.

Drain the raisins. Add rest of ingredients to couscous and toss gently. Serve with lamb and veggies.