Lamb Kabobs With Roasted Garlic Couscous

Lamb Kabobs With Roasted Garlic Couscous

Kabobs are a festive and easy make-ahead recipe for entertaining.

30 min. prep time
4 servings
000 Ratings



1/4 cup lemon juice
2 tablespoons olive or vegetable oil
1/4 teaspoon ground coriander
1/4 teaspoon coarse ground pepper
1 teaspoon finely chopped fresh garlic


1 pound boneless lamb or pork, cut into about 24 (1-inch) pieces
8 fresh white mushrooms
8 cherry tomatoes
1 small green bell pepper, cut into 8 pieces
1 small onion, cut into 8 wedges
4 (12-inch) or 8 (6-inch) metal skewers


1 1/4 cups water
1 (5.8-ounce) package roasted garlic & olive oil couscous mix


Combine all marinade ingredients in large resealable plastic food bag; mix well. Add lamb pieces; tightly seal bag. Turn bag several times to coat lamb well. Place bag in 13x9-inch baking pan. Refrigerate at least 30 minutes.

Heat gas grill on medium or charcoal grill until coals are ash white.

Remove lamb from marinade; discard marinade.  Alternately thread lamb, mushrooms, tomatoes, green pepper and onion onto skewers.  Place kabobs onto grill. Cook, turning occasionally, 10-15 minutes or until lamb is desired doneness.

Combine water, butter and spice packet from couscous mix in 2-quart saucepan.  Cook over medium-high heat until mixture comes to a boil; stir in couscous.  Cover; remove from heat.  Let stand 5 minutes.  Fluff couscous with fork.

To serve, spoon couscous onto serving platter; arrange kabobs over couscous.

Nutrition Facts (1 serving)

Calories: 520

Fat: 30g

Cholesterol: 90mg

Sodium: 510mg

Carbohydrates: 35g

Dietary Fiber: 4g

Protein: 29g

Recipe #12669©2003Land O'Lakes, Inc.

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