Delicious Lamb Kebabs Recipe

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Delicious Lamb Kebabs Recipe

Spring time is here which means it is about that time to dust off the ol’ tongs and apron and get ready for some springtime grilling! But before you reach for something like chicken or beef, why not try something a little bit different; like lamb! We have the perfect recipe that will make you ditch your ordinary grilling meat for some delicious, finger-licking-good lamb kebabs!

 

 

What you need to start:

Kebabs

¼     cup olive oil

2      tablespoon balsamic vinegar

1      tablespoon Worcestershire sauce

2      tablespoon Moroccan seasoning

1      large garlic clove

1      medium knob ginger, peeled

1      pound lamb shoulder chops, cut into 1-inch cubes

1      small green bell pepper, cut into 1-inch pieces

1      small red onion, cut into ½-inch pieces

Couscous

1½   cups water

1      cup uncooked couscous

¼     cup shredded carrots

¼     cup golden raisin

¼     cup pumpkin seeds or slivered almonds

1      tablespoon orange zest

1      tablespoon fresh sliced mint leaves (more for plate garnish)

First, let’s start with the marinade. Combine oil, balsamic vinegar, Worcestershire sauce and Moroccan seasoning into a mixing bowl. Using the Garlic Peeler from the Cooks Innovations Grater Plate Set, peel the garlic clove (this will make your time in the kitchen way easier!).  Then, grate the garlic over a lightly oiled Grater Plate.

 

Once that is done, transfer the garlic to your marinade bowl using the Kitchen Brush (also included in the set, cool right?). Finally, do the same with the ginger and add it to your marinade. Add the lamb cubes and toss them around to coat them well. Refrigerate for about 30-60 minutes.

Next, prepare the grill for direct cooking over medium heat. Now let’s get the kebabs ready! Alternately thread the lamb chunks, peppers and onions onto four skewers. Place the kebabs on the grid of grill. Grill, uncovered 12-14 minutes or until the internal temperature reads 160°F for medium doneness. Don’t forget to turn occasionally.

Meanwhile, for the couscous, bring water to a boil in a medium saucepan. Add the couscous, carrots and raisins into the water then remove from heat and allow it to cook for about 5 minutes until the liquid is absorbed. Right before serving, stir in the pumpkin seeds, orange zest and fresh mint (is your mouth watering yet?)

 

And there you have it! The perfect recipe to start off your spring grilling season! But beware, this recipe might be irresistible to your friends and family so you just may have to make more!

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