Herbed Lamb Kabobs with Toasted Couscous and Vegetables

Servings: 4 | Preparation time: 15 minutes | Marinating time: 2 to 8 hours | Grilling Time: aprox. 8 minutes | Special equipment:  metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes before using)



  • 1 boneless leg of lamb, about 1/2 pounds, trimmed of excess fat, cut into 1-1/2-inch cubes;
  • 1 red or yellow bell pepper, quartered, cored and seeded;
  • 1 pound asparagus;
  • 1/2 pound baby zucchini, trimmed and halved lenghtwise;


  • 6 tablespoons extra-virgin olive oil;
  • 2 tablespoons red wine vinegar;
  • 1 teaspoon dried oregano;
  • 1 teaspoon minced garlic;
  • 1/2 teaspoon chopped fresh mint leaves;
  • 1/4 teaspoon freshly ground black pepper;
  • 1/2 teaspoon kosher salt;


  • 1 cup couscous;
  • 1/2 teaspoon minced garlic;
  • 1 tablespoon extra-virgin olive oil;
  • 1-3/4 cups water;
  • 1/4 cup toasted pine nuts;
  • 1/2 teaspoon kosher salt;



  1. In a small bowl whisk the marinade ingredients;
  2. Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with a plastic wrap and refrigerate until ready to grill;
  3. Place the lamb cubes in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag as much as possible and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl and refrigerate for 2 to 8 hours, turning from time to time;
  4. Prepare the grill for direct cooking over medium heat (350 to 450 Fahrenheit degrees);
  5. In a medium saucepan, over low heat, warm the oil and cook the garlic until it sizzles. Stir in the couscous. Cook, stirring over low heat, until the couscous begins to turn golden, about 5 minutes. Add the water and salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, for 10 minutes, or until all the liquid is absorbed. Sprinkle with the pine nuts;
  6. Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Brush the cooking grates clean. Grill the skewers and the vegetables over direct medium heat, with the lid closed as much as possible, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once. Remove from the grill and serve the kabobs warm with the couscous and vegetables.

Bon appetit!


[recipe source: weber.com]

Leave a Comment