A Moroccan feast – succulent lamb kebab with mint parsley sauce and pine nut couscous
This was my first attempt at lamb and until I made this, I wasn’t sure I even liked lamb. Now that I am, I’m scouring my cookbooks for more lamb recipes that combine these types of flavors.
The spices and yogurt sauce are what make this recipe for me. The yogurt sauce is so creamy and fresh that I am thinking of other things I can put it on.
Even leftovers of this were fabulous. A little lamb and veggies tucked into warm pita with some of the sauce over it, and a side of sliced cucumbers made a great lunch at the office.
Couscous is a perfect side-dish for this flavorful lamb. Soaking up all the lambs juices, and with the buttery pine-nuts.. they are little treasures in it – rich and nutty with the toast to them deepening their flavor.
One thing I might try next time is to sprinkle some green onion over it next time, and make the yogurt sauce first so it has time to meld in the refrigerator while I make the kebabs and couscous.
If you are looking for an easy recipe to impress anyone, try this delicious Moroccan Feast.
2 teaspoons ground cinnamon
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg or 1/4 teaspoon freshly ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes
Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes
Combine all spices and seasonings in a small bowl.
Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Let sit till lamb is room temperature and spices have permeated lamb, appx. 30 minutes to an hour.
2 red peppers
2 small onions
1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
Cut 2 red peppers into chunks and 2 small onions into wedges. Mix oil and lemon juice and toss with vegetables. Season with salt and pepper.
Preheat a grill or grill pan to high heat. Thread lamb cubes onto skewers alternating with chunks of red onion and red bell pepper, without crowding skewer.
Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter, and serve over couscous.
Pine Nut Couscous
2 cups chicken stock
2 tablespoons butter
3 tablespoons pine nuts, a generous palm full
2 cups couscous
Melt butter and toast pine nuts in saucepan. Add 2 cups stock and bring to a boil. Remove pan from heat, season with salt and pepper. Add couscous and cover pan. Let stand 5 minutes. Fluff with a fork.
Mint-Parsley Yogurt Sauce
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.