Moroccan Grilled Lamb Kabobs and Orange Couscous

Grilled Lamb Kabobs

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)

Orange Couscous
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

Grilled Lamb Kabobs

  1. 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.
  2. 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.
  3. Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 – 15 minutes). Remember to turn it to cook all sides.
  4. 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.

Source:  Elsacooks.com

Grilled Lamb Kabobs

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Grilled Sesame Crusted Ahi Tuna with Orange Ginger Soy Sauce

Grilled Ahi Tuna with Orange soy ginger sauce

 

Ahi tuna is one of my favorite and on the grill with an orange ginger soy sauce … oh yeah .that’s what I’m talking about!  Not only is this tuna delicious, but it’s healthy and quick.  This is a great meal for during the week when time is limited.  ENJOY!

Orange ginger soy sauce

  • 2 tablespoons mirin
  • 2 teaspoons white miso
  • 3 teaspoons grated fresh ginger
  • 1/3 cup plus 2 tablespoons fresh orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon plus 2 teaspoons rice wine vinegar
  • 1/8 teaspoon red-pepper flakes
  • ¼ teaspoon sesame oil
  1. Combine all of the ingredients together in a bowl.
  2. Whisk until the miso dissolves. Serve with seared tuna.

Seared sesame crusted tuna

  • ¾ to 1 lb sushi grade yellowfin tuna
  • 3 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 tablespoon canola oil
  1. Cut the tuna into 2-3 rectangular pieces.
  2. Mix the sesame seeds together on a plate.
  3. Press the tuna into the sesame seeds on all sides.
  4. Heat canola oil in a medium skillet over medium high heat.
  5. Sear the tuna for 20 seconds on each side, then transfer to a paper towel to drain. Let rest a couple of minutes.
  6. Slice  into ¼-thick pieces and serve with orange ginger dipping sauce.

Source:  Click Here

Grilled Ahi Tuna with Orange Soy Sauce

Grilled Asparagus Wrapped in Prosciutto

This was a taste treat and very easy to make! To keep asparagus fresh in the fridge, store it upright, in about an inch or two of water.

Ingredients:

  • Asparagus, bottoms trimmed
  • Prosciutto
  • Olive Oil

After asparagus has been washed and trimmed coat with Olive Oil, wrap each asparagus with a slice of prosciutto. 

Place on the grill for approximately 2-3 minutes a side until tender crisp.

Mmmmmm …. Enjoy!