Moroccan Lamb Kebabs

Name: Moroccan Lamb Kebabs
Prep time: 24 h
Total time: 24 h
Yield: 2 serving(s)
Ingredients: 3 tablespoons olive oil; 2 3/4 tablespoons lemon juice; 2 garlic cloves; 1/2 tablespoon of fresh mint; 1 teaspoon salt; 1 teaspoon lemon zest; 1/2 teaspoon ground black pepper; 1/2 tablespoon coriander leaves; 1/4 teaspoon ground cumin; 300 g lamb fillets; 10 dried apricot halves; 1 small red onion; 1/2 cup couscous; 1/2 cup vegetable stock; 1/2 tablespoon olive oil

Submitted by Chef #515392

"These lamb kebabs taste amazing, a wonderful mix flavours which improve with each hour of marinating. I prefer using the BBQ to the grill. Preparation time includes marinating. Enjoy!"

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photo by caitlyn.jf

Ready In:: 24hrs
Ingredients:: 15
Serves:: 2

ingredients

3 tablespoons olive oil
2 ³⁄₄ tablespoons lemon juice
2 garlic cloves
¹⁄₂ tablespoon of fresh mint
1 teaspoon salt
1 teaspoon lemon zest
¹⁄₂ teaspoon ground black pepper
¹⁄₂ tablespoon coriander leaves
¹⁄₄ teaspoon ground cumin
300 g lamb fillets
10 dried apricot halves
1 small red onion
¹⁄₂ cup couscous
¹⁄₂ cup vegetable stock
¹⁄₂ tablespoon olive oil

directions

Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
Add lamb cubes to remaining marinade in medium bowl; toss to coat.
Marinate 2 hours at room temperature or cover and refrigerate overnight.
Remove lamb from marinade.
Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
Brush all skewers with some of reserved marinade.
Sprinkle skewers with salt and pepper.
Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
Serve with lamb kebabs.