Confession time. The Geller family is not big into lamb. But I know there are people out there who are, so I developed this recipe for Seasoned Lamb Skewers with Couscous especially for you lamb lovers! It’s fun, fantastically seasoned, and it’s ready in under an hour. (Just between us, you can substitute beef for the lamb, which is what I do.)
If you plan to use wooden skewers, don’t forget to soak them in water for at least 30 minutes before using.
The lamb (or beef) is combined with soaked whole wheat bread, red onion, parsley, red wine vinegar, cumin, oregano, cinnamon, and lemon zest. The couscous is tossed with pine nuts, raisins and chopped chives. Instead of the chives, you could sauté some chopped red onions or shallots for a soft, sweet caramelized addition. This quick dinner is nice enough to serve your guests on Yuntif. Or CholHamoed. Or any weeknight. So what I’m saying is – enjoy it anytime!
- Cook Time
- Prep Time
- 2 slices whole wheat bread
- 1 pound ground lamb
- 1 small red onion, diced
- ¼ cup chopped parsley plus 2 tablespoons
- 3 tablespoon red wine vinegar, divided
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon lemon zest
- 15 bamboo or wooden skewers, soaked in water for 30 minutes
4 tablespoons extra virgin olive oil, such as Colavita, divided
- 2½ cup cooked whole wheat couscous
- ¼ cup toasted pine nuts
- ¼ cup golden raisins
- 2 tablespoon chopped chives
1. In a small bowl, cover bread with enough water to completely submerge and soak 20 minutes. Remove and squeeze out as much moisture as possible.
2. Place in a large bowl with lamb, onion, ¼ cup parsley, 1 tablespoon vinegar, cumin, cinnamon, oregano, salt and zest.
3. Using your hands, mix well until combined. Divide into 15 portions and form each into a ball. Form each ball around skewer into a 2 to 3-inch long tube shape, pressing gently.
4. Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Cook skewers in batches for 8 to 12 minutes, turning often, until nicely browned. Continue with remaining skewers.
5. In a large bowl, combine couscous with pine nuts, raisins, chives, and remaining 2 tablespoons of each parsley, vinegar and olive oil and stir to combine. Serve at room temperature with warm skewers.