The trick is to smoke the meat and not make the meat smoke
LAMB KEBABS WITH GOLDEN COUSCOUS
Date:May 17, 2014 Favorite:Kebabs Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The lamb could be marinated up to 24 hours ahead of time using: EVOO, lemon juice, lemon zest, cumin, garlic, kosher salt, cilantro, pepper and coriander.
The marinade ingredients are mixed to gather in a non-reactive bowl.
The finished marinade. some of the marinade was reserved for brushingg onto the kebabs just before they went on the grill. The remainder was used to marinate the lamb overnight.
A Colorado bred boneless leg of lamb was cut into 1 1/2” to 2” cubes.
The fire-wire flexible skewers allow you to skewer the meat before marination and the skewered lamb is placed in a marinade dish and coated with the marinade.I flipped the marinade dish every hour.
It is now a day later and just before grilling the kebabs, the couscous is made. The ingredients were: Toasted almonds. butter, diced onion, plain couscous, cumin and tumeric.
The dried apricots are placed in boiling water for 5 minutes.
It is time to assemble the separate veggie skewers which consisted of apricots and red onions. In this picture the apricots are cooling after their boiling water bath.
The butter is melted in the Dutch oven and is used to soften the diced onions.
The veggie skewers are assembled and the lamb skewer has been taken out of the marinade and dried off. The skewers all get brushed with the reserved marinade and the veggie skewers get salt & pepper.
The onions have softened after 9 minutes and the garlic is added and stirred for a minute.
The turmeric and cumin are added and mixed in with the onions and garlic.
The plain couscous is added in and mixed.
Some chicken broth which was brought to a boil and then reduced to a slow simmer in another pan had been mixed in. The couscous is covered and taken off the heat for about 12 minutes.
With the couscous is finishing up, it is time to grill the kebabs. The recipe said the veggie skewers took longer and should go on first.
After 2 more minutes I added the lamb skewer. The fire-wire skewers, with their flexible shape, are perfect for the Big Green Egg.
The veggie skewers cooked up faster than plnned so I pulled them at this point and left the lamb skewer on because the lamb was taking longer than expected.
The lamb took another 6 minutes to cook up to a perfect medium rare as measured by my Thermapen instant read thermometer.
The couscous went into the serving platter first and was garnished with toasted almonds, after which the kebabs meat and veggies were heaped on top of the couscous.
The lamb kebabs and couscous were accompanied by some Grilled Naan.
The lamb was amazingly tender and was a perfect medium rare and very moist. The marinade gave it a nice flavor and you could taste the lemon favor from the juice/zest prominently.
These were some of the bast kebabs I have had. This cookbook has hit two big homeruns the first two times I have used it.
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The previous week I had made lamb burgers from The Grilling Book. When I spotted this tasty looking recipe from the same cookbook, I knew I had to try it right away. The Colorado lamb was marinaded for nearly 24 hours and one of the nice features of the Fire-Wire flexible wire skewers showcased itself. I was able to thread the lamb onto the skewers and wrap them in a spiral and put them right into the marinade dish. The next day the lamb skewers were ready to go. This Middle Eastern-influenced recipe used some interesting veggies: Whole dried apricots and red onion. Just before grilling up the kebabs you make up a batch of flavorful couscous which is ready when the kebabs were done grilling. The recipe threw me a bit of a curve in that it said to put the veggies on first then the lamb because the veggies would take longer to grill. The opposite was true actually. The veggies took far less time and the lamb took almost double the time stated. The extra time spent getting the lamb to a perfect medium rare was well worth the effort. Everyone loved the lamb and commented how tender and juicy it was. The veggies and couscous were a big hit as well. This meal made a big batch of food and all of my guests wanted some of the leftovers to bring home. Always a good sign.