Be prepared for a taste sensation. I never expected this flavor explosion as I took my first bite … this one is a keeper! ENJOY!
Moroccan Lamb Kabobs with Orange Couscous
Serving Size = 2 – 3
- About 2 lbs leg of lamb, fat removed
- 2 onions, cut into big pieces
- 4 metal skewers
- (optional: 1 bell pepper, cut into large pieces)
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika (Hungarian sweet)
- Pinch of cayenne
- 1/8 teaspoon or so of cinnamon
- Pinch of allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lemon, juiced
- 1/8 – 1/4 cup of oil (extra virgin olive oil)
Serving Size = 3 – 4
- 1 box of couscous
- 1 1/2 cups orange juice
- 1/2 cup water
- 1 – 2 tablespoons cilantro, chopped (optional)
- Salt, pinch
- Cut lamb into about 2-inch pieces. Chop the onion and bell pepper (optional) into roughly the same size. Mix together the next 13 ingredients (shouldn’t be as thick as a paste, but don’t make it too runny either) and then pour over the lamb. Massage into the meat and set aside for about an hour (I’ve cooked immediately though and it still works). I leave it out of the fridge because I want the lamb to come up to about room temperature.
- Take the skewers and start with a piece of onion, a piece of bell pepper if you’re using it, a piece of lamb, then onion again and so on. I place an onion on the end when done.
- Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 – 15 minutes). Remember to turn it to cook all sides.
- Start the couscous by bringing the orange juice, water, salt, and cilantro to a boil. Stir in the couscous, cover and remove from heat. Leave for 5 minutes, then fluff with a fork. It’s now ready to serve.