How To Make Sardinian Lamb Kabobs Over Couscous
These lamb kabobs makes a filling meal, brimming with tangy and herby flavors, grilled to smoky perfection, and served over tomato-simmered couscous!
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes, until golden brown.
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.
In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to brown.
Add the cauliflower, garlic and ¼ teaspoon of the salt and cook, stirring occasionally, for about 10 minutes, until the cauliflower is golden. Add the saffron, if using, 1¼ teaspoons of the salt, ½ teaspoon of the pepper, the tomatoes, broth, and currants.
Simmer for about 5 minutes, until the cauliflower is tender. 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.
Put the lamb on skewers. Sprinkle the kabobs with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
Grill or broil the kabobs, turning and basting with the marinade, for 6 to 8 minutes for medium rare, until the lamb is cooked to taste.
Serve the skewers on the couscous, and enjoy!
- Calories: 1201.81kcal
- Fat: 76.76g
- Saturated Fat: 16.51g
- Monounsaturated Fat: 36.82g
- Polyunsaturated Fat: 16.80g
- Carbohydrates: 82.33g
- Fiber: 8.58g
- Sugar: 19.01g
- Protein: 50.10g
- Cholesterol: 118.82mg
- Sodium: 1340.78mg
- Calcium: 103.05mg
- Potassium: 1411.89mg
- Iron: 7.84mg
- Vitamin A: 34.65µg
- Vitamin C: 52.78mg
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