Kabobs are a festive and easy make-ahead recipe for entertaining.
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1/4 cup lemon juice
2 tablespoons olive or vegetable oil
1 teaspoon finely chopped fresh garlic
1/4 teaspoon ground coriander
1/4 teaspoon coarse ground pepper
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) metal skewers
1 (5.8-ounce) package roasted garlic & olive oil couscous mix
1 1/4 cups water
2 teaspoons Land O Lakes® Butter
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 untillamb 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.
Skewers of curried beef, adobo pork, ginger shrimp—even your favorite summer vegetables—add pizzazz to an ordinary cookout or picnic.