Sizzle of the Souk: Grilled Moroccan Lamb Skewers with Couscous & Mint Yogurt

Grilled Moroccan Lamb Skewers with Couscous and Mint Yogurt recipe
This recipe takes you on a trip to Morocco with flavorful lamb skewers, fluffy couscous, and a refreshing mint yogurt sauce.
Prep Time: 15 minutes Marinate Time: 30 minutes (or overnight for best flavor) Cook Time: 10-15 minutes Servings: 4
Ingredients:
• For the Lamb Skewers:
o 1 pound boneless, skinless lamb shoulder, cut into 1-inch cubes
o 2 tablespoons olive oil
o 1 tablespoon ground ginger
o 1 teaspoon paprika
o 1 teaspoon cumin
o 1 teaspoon coriander
o 1/2 teaspoon cayenne pepper (optional)
o Pinch of saffron threads
o 1/2 lemon, juiced
o 1/4 cup chopped fresh mint
o 1/4 cup chopped fresh parsley
o Salt and freshly ground black pepper, to taste
o Wooden skewers (soaked in water for 30 minutes to prevent burning)
• For the Couscous:
o 1 cup couscous
o 1 1/2 cups boiling water
o 1/4 cup golden raisins
o 1/4 cup toasted almonds, roughly chopped
o 1/4 cup dried apricots, chopped (optional)
o Salt and freshly ground black pepper, to taste
• For the Mint Yogurt Sauce:
o 1 cup plain yogurt
o 1/4 cup chopped fresh mint
o 1 tablespoon honey
o Pinch of salt
Instructions:
1. Marinate the Lamb: In a large bowl, combine lamb cubes, olive oil, spices (ginger, paprika, cumin, coriander, cayenne pepper, saffron), lemon juice, chopped mint, and chopped parsley. Season with salt and pepper to taste. Toss well to coat the lamb evenly. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
2. Prepare the Couscous: In a large bowl, combine couscous and boiling water. Cover the bowl with a lid and let it sit for 5 minutes, or according to package instructions, until the couscous is fluffy and cooked through. Fluff the couscous with a fork.
3. Assemble the Skewers: Thread the marinated lamb cubes onto soaked wooden skewers. Make sure not to overcrowd the skewers for even cooking.
4. Grill the Skewers: Preheat your grill to medium-high heat. Once hot, place the skewers on the grill and cook for 5-7 minutes per side, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
5. Make the Mint Yogurt Sauce: In a small bowl, whisk together yogurt, chopped mint, honey, and salt.
6. Assemble the Dish: Serve the cooked couscous on plates. Top with grilled lamb skewers and drizzle generously with the mint yogurt sauce. Garnish with additional chopped fresh parsley, if desired.
Tips:
• For a smoky flavor, you can add a teaspoon of smoked paprika to the lamb marinade.
• If you don't have saffron, you can omit it or substitute a pinch of turmeric.
• To toast the almonds, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown and fragrant.
• Leftover lamb skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a preheated oven.
Enjoy this delicious and flavorful Moroccan-inspired dish!