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Lamb Kabobs with Roasted Garlic Couscous
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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

How to make

  1. STEP 1

    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.

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

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

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