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Lamb Kabobs with Couscous |
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Serves: 4
Print this Recipe
Prep Time: 30 minutes (ready in 45 minutes) - Yield: 4 servings
KABOBS
1 pound boneless lean leg of lamb, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano leaves
1/2 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon pepper
2 large garlic cloves, minced
1 green or red bell pepper, cut into 1 1/2-inch pieces
COUSCOUS
1 (14 1/2-ounce) can ready-to-serve fat-free chicken broth with 1/3 less sodium
1 carrot, grated
1 cup uncooked couscous
1. In medium bowl, combine lamb, lemon juice, oregano, cumin, salt, pepper and garlic; toss to coat. Cover; let stand 15 minutes at room temperature to marinate.
2. Thread lamb and bell pepper pieces onto four 10 to 12-inch metal skewers. Discard marinade. Broil 4 to 6 inches from heat for 6 to 10 minutes, turning once, or until lamb is of desired doneness.
3. Meanwhile, in medium saucepan, combine broth and carrot. Bring to a boil. Remove from heat; add couscous. Let stand 5 to 8 minutes or until liquid is absorbed. Serve kabobs with couscous.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 65 mg 22% * Sodium: 370 mg 15% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 28 g * Vitamin A: 100% * Vitamin C: 25% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 1/2 Lean Meat or 2 1/2 Carbohydrate, 2 1/2 Lean Meat
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Cook's Note: Tips for Grilling Chops
Cook's Note: Tips for Broiling Chops
Cook's Note: No More Overcooked Pork
Cook's Note: Carving a Whole Ham or Leg of Lamb
Timetable for Roasting Smoked Pork
Cook's Note: Buying Lamb
Cook's Note: Glazes for Lamb Roasts
Timetable for Roasting Lamb
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