Moroccan Grilled Aussie Lamb Skewers

Moroccan Grilled Aussie Lamb Skewers are a great way to add an on-trend meat to your menu for 2017. Check out this recipe from The Food Channel chefs and enjoy!

Find our other original Aussie lamb recipes at this link and “own your party” with as many as you choose!

Ingredients

• 1 1/4 cup olive oil
• 3/4 cup lemon juice, fresh
• 6 large garlic cloves, minced
• 2 1/2 tablespoons mint, fresh, chopped
• 1 tablespoon Kosher salt
• 4 teaspoons lemon zest
• 2 teaspoons black pepper, ground
• 2 teaspoons coriander, ground
• 1 teaspoons cumin, ground
• 3 pounds boneless leg of lamb, well trimmed and cut into 2 “ chunks
• 12 (12-inch) metal skewers
• 20 whole dried apricots, soaked in boiling water 5 minutes, drained
• 2 large red onions, cut into 8 chunks each

Couscous:

• 3 cups chicken broth, hot
• 3 tablespoons butter
• 1 medium white onion, diced
• 1 teaspoon turmeric, ground
• 1/2 teaspoon cumin, ground
• 2 cups, pearl couscous
• 1/3 cup almonds, slivered, toasted
• Kosher salt and black pepper, as needed
• Fresh mint sprigs, as needed

Foodie Byte: Be sure to soak your skewers in water before using so they don’t burn during grilling.

Instructions

1. In a medium size bowl, whisk together the first 9 ingredients until fully blended.
2. Transfer 1/2 cup marinade to a small bowl and refrigerate.
3. Add lamb to remaining marinade, cover and marinate 4 hours or overnight in refrigerator.
4. Heat grill to medium high heat. Remove lamb from the marinade. Discard marinade. Thread drained lamb cubes onto half of the skewers.
5. Alternately thread apricots and onions on remaining skewers.
6. Brush reserved marinade on all the skewers and season with salt and pepper.
7. Grill the lamb skewers to desired doneness, about 8–10 minutes for medium rare. Grill red onion and apricot skewers about 10 minutes or until until onions begin to soften, turning occasionally. If apricots begin to burn, move skewers to a cooler part of the grill.

For the Couscous:

1. In a large heavy saucepan, melt the butter over medium heat, add onions and saute until soft and light golden. Add turmeric and cumin, stir for about a minute. Add couscous and stir.
2. Pour in broth and cover; simmer over medium-low heat for about 8 minutes, remove from heat and let stand 5 minutes or until broth is absorbed. Fluff couscous with a fork, season generously with salt and pepper. Mound on platter and sprinkle with almonds.
3. Arrange skewers on top of golden couscous and garnish with fresh mint.

Originally published at www.foodchannel.com.