Lamb Kabobs with Couscous

Another delicious dish from the DK Children’s Cookbook by Katherine Ibbs. I stuck with the lamb (pun intended!) because personally I adore it. But feel free to experiment with other meats – beef, chicken or pork – or eliminate the meat altogether and fill the skewers with a whole variety of veggies instead. Just remember to soak the skewers in water for at least an hour before assembling to ensure they don’t burn.

Serves 4.



SODIUM CONTENT: 127 mg per serving

INGREDIENTS

MARINADE:
juice of 1/2 orange
1 T. honey
1 T. chopped fresh cilantro (or 1/2 T. dried cilantro)
1 t. olive oil
1/2 t. dried oregano
1/2 t. ground cinnamon
1/2 t. ground cumin
1/2 t. ground ginger

KABOBS:
1 lb. lamb, cut into 24 1-inch cubes
1 large green bell pepper, cored, seeded and cubed
1 red onion, halved

COUSCOUS:
1 1/4 c. low-sodium vegetable broth
1 c. dry couscous
1/2 small red onion, finely diced
1/4 c. dried apricots, roughly chopped
1/4 c. seedless raisins
1/4 c. unsalted almonds, roughly chopped
juice of 1/2 orange
1 T. olive oil

DIRECTIONS

Place all of the ingredients for the marinade into a quart-sized zip-top plastic bag. Seal completely and shake well to combine. Open the bag and add the meat. Re-seal and shake well to coat. Place in the refrigerator for at least 6 hours, preferably overnight.

Remove marinade bag from refrigerator and set aside. Cut each red onion half into 4 equal segments. Remove the white inner core and separate into sections 2-pieces thick. To assemble kabobs, first thread a piece of lamb onto the skewer, followed by onion and then green pepper. Repeat and add a third piece of lamb to finish. Do the same for all 8 skewers.

Preheat broiler. Broil the skewers over medium-high for 12-16 minutes, turning every 2-3 minutes. Allow skewers to rest before serving.

To make the couscous, measure the vegetable stock into a medium saucepan. Bring to a boil over medium-high heat. Once boiling, remove from heat. Add couscous and stir to combine. Cover with lid and set aside 5 minutes. Once liquid is completely absorbed, fluff couscous with a fork, add the remaining ingredients and stir to combine. Serve immediately. \\

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