Moroccan Lamb Kebabs with Pistachio Couscous

December 2007
Moroccan Lamb Kebabs with Pistachio Couscous

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Not a lamb fan? Use cubed boneless chicken breasts instead.

Makes: 6 servings

Prep: 30 mins

Cook: 20 mins

  • 3/4 cup extra-virgin olive oil
  • Grated peel and juice of 1 lemon
  • 2 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • Cayenne pepper, to taste
  • 1 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
  • 18 small, pitted dates
  • 2 cups chicken broth
  • 2 cups instant couscous
  • 1/2 cup pistachioslightly toasted, cooled and chopped
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped flat-leaf parsley
  1. Soak 18 wood skewers in water. In a bowl, combine 1/2 cup olive oil, the lemon peel, lemon juice, garlic, salt, ginger, cumin, turmeric and cinnamon; add cayenne to taste. Add the lamb and marinate, refrigerated, for 1/2 hour or up to 4 hours.
  2. Thread 2 lamb cubes and 1 date onto each skewer; reserve the marinade. In a lightly oiled grill pan over medium-high heat, grill the meat until slightly charred, 3 to 4 minutes on each side, brushing with the marinade.
  3. In a saucepan, bring the chicken broth to a boil. Add the couscous, remove from the heat and cover for 5 minutes. Fluff with a fork, then stir in 1/4 cup olive oil, the pistachios, mint and parsley. Serve with the kebabs.
Tip Swap it
  • Use pine nuts in place of pistachios and basil instead of mint.