Sardinian Lamb Kabobs over Couscous

Name: Sardinian Lamb Kabobs over Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams small head cauliflower (about , cut into small florets; 414 milliliters canned low-sodium chicken broth or homemade stock; 355 milliliters couscous; 118 milliliters currants; 2 teaspoons dried thyme; 59 milliliters chopped fresh parsley; 4 cloves garlic, minced; 1 teaspoons fresh-ground black pepper; 680 grams boneless leg of lamb, cut into 1 1/2-inch cubes; 4 Tbsps lemon juice; 8 Tbsps olive oil; 1 onion, chopped; 79 milliliters pine nuts; 2 teaspoons salt; 237 milliliters canned crushed tomatoes in thick puree

Sardinian Lamb Kabobs over Couscous might be just the main course you are searching for. One portion of this dish contains approximately 37g of protein, 42g of fat, and a total of 825 calories. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have lemon juice, leg of lamb, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Light the grill or heat the broiler. In a glass dish or stainless-steel pan, combine the lamb, 6 tablespoons of the oil, the thyme, and 3 tablespoons of the lemon juice.

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Lemon Juice

Pine Nuts

Thyme

Toast

Lamb

Cooking Oil

Equipment you will use

Frying Pan

Broiler

Grill

In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until starting to brown, about 5 minutes.

Ingredients you will need

Onion

Add the cauliflower, garlic, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the cauliflower is golden, about 10 minutes.

Ingredients you will need

Cauliflower

Garlic

Salt

Add the saffron, if using, 1 1/4 teaspoons of the salt, 1/2 teaspoon of the pepper, the tomatoes, broth, and currants. Simmer until the cauliflower is tender, about 5 minutes. Stir in the couscous and parsley. Bring to a simmer. Cover, remove from the heat, and let sit for 5 minutes. Stir in the pine nuts and the remaining 1 tablespoon lemon juice.

Ingredients you will need

Cauliflower

Lemon Juice

Pine Nuts

Couscous

Currants

Tomato

Parsley

Saffron

Pepper

Broth

Salt

Put the lamb on skewers.

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Lamb

Equipment you will use

Skewers

Sprinkle the kabobs with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the kabobs, turning and basting with the marinade, until the lamb is cooked to your taste, 6 to 8 minutes for medium rare.

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Marinade

Pepper

Lamb

Salt

Equipment you will use

Grill

Serve the skewers on the couscous.

Ingredients you will need

Couscous

Equipment you will use

Skewers

Wine Recommendation: Cabernet sauvignons from Friuli and Collio are often dismissed because they're light-bodied; however, their herbaceous flavors make them perfect for these kabobs.

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Wine