Lamb Skewers with Cucumber Yogurt Sauce

(WTNH) - Herbed Lamb Skewers with Cucumber Yogurt Sauce and Tomato Feta Couscous

Ingredients:

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
Kosher salt
Freshly ground pepper

Special equipment:
8 bamboo skewers (available at most grocery stores)

To Prepare:

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.

Marinate lamb:

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.

Start couscous:
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.

Finish couscous:
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.

Cook lamb:
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