1 1/2 pound(s) boneless leg of lamb, cut into 1 1/2-inch cubes
8 tablespoon(s) olive oil
2 teaspoon(s) dried thyme
4 tablespoon(s) lemon juice
1 onion, chopped
1 small head cauliflower (about 1 1/4 pounds), cut into small florets
4 cloves garlic, minced
2 teaspoon(s) salt
1/4 teaspoon(s) saffron (optional)
3/4 teaspoon(s) fresh-ground black pepper
1 cup(s) canned crushed tomatoes in thick puree
1 3/4 cup(s) canned low-sodium chicken broth or homemade stock
1/2 cup(s) currants
1 1/2 cup(s) couscous
1/4 cup(s) chopped fresh parsley
Instructions
In a small frying pan, toast the pine nuts over moderately low heat,
stirring frequently, until golden brown, about 5 minutes. Light the
grill or heat the broiler. In a glass dish or stainless-steel pan,
combine the lamb, 6 tablespoons of the oil, the thyme and 3
tablespoons of the lemon juice.
In a large frying pan, heat the remaining 2 tablespoons oil over
moderate heat. Add the onion and cook, stirring occasionally,
until starting to brown, about 5 minutes. Add the cauliflower,
garlic and 1/4 teaspoon of the salt and cook, stirring
occasionally, until the cauliflower is golden, about 10 minutes.
Add the saffron, if using, 1 1/4 teaspoons of the salt, 1/2
teaspoon of the pepper, the tomatoes, broth, and currants.
Simmer until the cauliflower is tender, about 5 minutes. Stir in
the couscous and parsley. Bring to a simmer. Cover, remove
from the heat, and let sit for 5 minutes. Stir in the pine nuts and
the remaining 1 tablespoon lemon juice.
Put the lamb on skewers. Sprinkle the kabobs with the remaining
1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the
kabobs, turning and basting with the marinade, until the lamb is
cooked to your taste, 6 to 8 minutes for medium rare. Serve the
skewers on the couscous.
Wine Recommendation- Cabernet sauvignons from Friuli and Collio
are often dismissed because they're light-bodied; however, their
herbaceous flavors make them perfect for these kabobs
Originally Submitted
6/7/2009
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