Moroccan Lamb Kebabs With Golden Couscous

Recipe Ingredients

3/4 cup	177ml	Olive oil
2/3 cup	157ml	Fresh lemon juice
6 cups	558g / 19oz	Garlic cloves - minced (large)
2 tablespoons	30ml	Chopped fresh mint
4 teaspoons	20ml	Salt
4 teaspoons	20ml	Grated lemon peel
2 teaspoons	10ml	Freshly-ground black pepper
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cumin
4 lbs	1816g / 64oz	Well-trimmed boneless leg of lamb - cut 2" cubes
16		Metal skewers - (12" long)
32		Dried apricots (preferably Mediterranean) - soaked in boiling
		Water 5 minutes, drained
4		Red onions - each cut 8 chunks
		Golden Couscous - (see recipe)

Recipe Instructions

Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper.

Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.

Mound Golden Couscous on platter. Top with skewers and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, July 2003

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