Skewered Lamb (But not really) and Tomato Couscous
- Unexpected Foodie
- Aug 26, 2017
- 2 min read
This recipe called for lamb, but since we didn't have any on hand we settled on skewered chicken.
It was just as delicious, I'm sure. Although the lamb was probably a better pair for the tsatsiki (recipe for that already up!)
Served with a simple green salad, this meal was perfect for a summer's evening. I LOVE za'atar (though it doesn't seem to love me back... I get heartburn every time!), so I was really excited for this dish. The lemon paired with the chicken well, and the couscous was a great side. We added in Bulgarian feta for some added deliciousness.
We will definitely make this again, and keep it as one of our go-to summer meals!
*Original recipe from Sarah Copeland's The Newlywed Cookbook.
INGREDIENTS
- 1 lb/455g boneless lamb sirloin (or any meat you want), cubed
- 1/4 cup extra virgin olive oil
- 1 tsp za'atar or a pinch of dried thyme, parsley and oregano
- Sea salt
- Freshly ground black pepper
Tomato Couscous
- 1 lb/455g small tomatoes on the vine, halved (our tomatoes were prettyyyy huge)
- 1 small garlic clove, crushed
- 1 tbsp extra virgin olive oil
- 1 cup plain couscous
- 1 1/3 cups chicken stock or water
- 3 tbsp cold, unsalted butter
- 1/4 tsp sea salt
- Freshly ground black pepper
- Handful fresh parsley, parsley chopped for garnish
DIRECTIONS
-Have ready metal skewers or wooden skewers soaked in water for 30 minutes
- Halve the lemon, reserve one half and cut the other half crosswise into half moons
- Toss the meat with the olive oil, lemon slices and za'atar in a medium bowl, season with salt and pepper
- Cover and set aside at room temperature for 30 minutes or in the fridge up to overnight
- Toss the tomatoes, garlic and olive oil together in a medium bowl
- Cook the tomato mixture in a small skillet over medium-high heat until the tomatoes soften and give up their water as if melting
- Squeeze the reserved half lemon over the top, discarding and seeds and remove from the heat, swirling to bring the juices together. Set aside
- Heat a grill pan or BBQ grill to medium high heat
- Thread four cubes of meat and two lemon slices alternatively on each skewer
- Grill until marked by the hot grates and cooked through
- Flip and rotate on all three remaining sides until well marked and cooked to medium-rare
Tomato Couscous
- Put the couscous in a medium bowl
- Bring the stock to a boil and pour over the couscous
- Add the butter, salt and pepper, cover the bowl and set aside for 5 minutes
- Fluff with a fork
- To serve, transfer the couscous to a serving bowl and spoon the tomatoes and their juices over the top
- Sprinkle with parsley
- Serve with grilled lamb and tsatsiki
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