Herbed Lamb Kabobs With Toasted Couscous And Vegetables

Recipe Ingredients

		Marinade
6 tablespoons	90ml	Extra-virgin olive oil
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Chopped fresh mint
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
		Vegetables
1		Red or yellow bell pepper - quartered, cored,
		And seeded
1/2 lb	227g / 8oz	Baby zucchini - trimmed, and
		Halved lengthwise
1 lb	454g / 16oz	Asparagus
		Lamb
1		Boneless leg of lamb - (abt 2 lbs)
		Kosher salt - to taste
		Couscous
1 tablespoon	15ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Minced garlic
1 cup	237ml	Couscous
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Toasted pine nuts

Recipe Instructions

To make the Marinade: In a small bowl whisk together the marinade ingredients along with pepper to taste.

Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with plastic wrap and refrigerate until ready to grill.

Trim the leg of lamb of any excess fat and cut into 1 1/2-inch pieces. Place the lamb pieces in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.

To make the Couscous: In a medium saucepan over low heat warm the oil and cook the garlic until it sizzles. Stir in the couscous. Cook, stirring over low heat until the couscous begins to turn golden, about 5 minutes. Add 1 3/4 cup of water and the salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, 10 minutes or until all the liquid is absorbed. Sprinkle with the pine nuts.

Remove the lamb pieces from the bag and discard the marinade. Thread the lamb pieces on skewers. Grill the skewers and vegetables over Direct Medium heat until the meat is medium-rare and the vegetables are cooked through, about 8 minutes, turning once halfway through grilling time. Serve the lamb kabobs warm with the toasted couscous and vegetables.

This recipe yields 4 servings.

Wine Recommendation: A bold red wine from the Rhnne Valley -- a Condrieu, for example -- is a smashing success here.

Beer Recommendation: Grilled lamb loves a nutty, smooth pale ale.

Source:
Weber's Recipes at http://www.weber.com

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