(WTNH) - Herbed Lamb Skewers with Cucumber Yogurt Sauce and Tomato Feta Couscous
Lemons-2 large, zested and juice reserved
Fresh oregano-2 Tbs., finely chopped
Fresh mint-2 Tbs., thinly sliced into chiffonade
Green onions-6, white and light green parts, thinly sliced
Garlic-6 cloves, minced
Olive oil-1/4 cup plus 3 Tbs.
Boneless leg from lamb-2lbs, cut into 2" cubes
Whole wheat couscous-1 cup
Low sodium chicken broth-1 cup
Grape tomatoes-1 cup, sliced in half
¾ cup crumbled feta cheese
Nonfat Greek Yogurt-1 cup
English cucumber-1/2 large cucumber, peeled (optional) and finely chopped
Freshly ground pepper
8 bamboo skewers (available at most grocery stores)
Preheat outdoor grill to medium-high, or oven broiler to 500°F. If using oven broiler, ensure oven rack is on highest setting and line a baking sheet with foil.
Soak bamboo skewers in cold water until ready to use.
Combine 2 tsp. lemon zest, 3 Tbs. lemon juice, the oregano, half the green onions, half the garlic and ¼ cup of the olive oil.
Season lamb chunks aggressively with salt and pepper and add to marinade. Let stand 15-20 minutes* at room temperature, turning once.
Bring chicken broth and 2 Tbs. olive oil to boil. Add 1 cup couscous, and stir. Remove from heat immediately and cover.
Make yogurt sauce:
While lamb marinates, combine Greek yogurt, cucumber, 1 tsp. lemon zest, 2 tablespoons lemon juice and remaining green onion and garlic. Season to taste with salt and pepper. Stir and refrigerate 15 minutes, or until rest of meal is ready.
Fluff couscous with fork. Add mint, tomatoes, feta, 1 tsp. lemon juice, 1 Tbs. olive oil and salt and pepper to taste. Stir gently and set aside, covered.
Remove lamb from marinade, discarding marinade. Thread lamb onto soaked skewers and place on preheated grill or lined baking sheet (if broiling). Cook for 6-7 minutes for medium-rare, tuning once during cooking.
Serve on top of couscous with yogurt sauce on the side.
*This is a marinade best done just before cooking.
Recipe: Chef Rebecca Oren
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