Lamb Kebabs with Israeli Couscous
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon cracked black pepper
- 2 pounds lamb, cubed (a tender cut like leg works best)
- 2 bell peppers, cut into kebab sized pieces
- 1 cup Israeli (or pearl) couscous
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- Kosher salt and cracked black pepper
- 1/2 large cucumber, diced
- 1 tomato, chopped
- 2 scallions, sliced
- Produce
- Bell peppers (2)
- Cucumber, large (1/2)
- Cumin, ground (1 teaspoon)
- Scallions (2)
- Tomato (1)
- Meat
- Lamb (2 pounds)
- Cooking & Baking
- Black pepper, cracked (1 teaspoon)
- Kosher salt (2 teaspoons)
- Kosher salt and cracked black pepper (1)
- Olive oil (3 tablespoons)
- Drinks
- Lemon juice (3 tablespoons)
- Other
- 1 cup Israeli (or pearl) couscous
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 20, 2011 (1 year ago).
31 people saved this recipe.
