recipe of the week: lamb kabobs with couscous

warning to the vegetarians, look away for the last part of the recipe.

yogurt dip

1/2C plain yogurt
1/2C sour cream
1 fresh lemon or lime zested and juiced
1T chopped fresh mint leaves
1T chopped fresh dill

combine all ingredients in a small bowl well in advance to allow flavours to mingle. refrigerate until ready to serve.

roasted vegetable couscous

i didn't actually have a recipe so i don't know the quantities.

1 large courgette, chopped
hand full of sugar snap peas
bag of pea shoots
hand full dried apricots, chopped
couscous (follow quantity direction on the packet)
vegetable stock
morrocan spices (i got them off a stall in marakesh and cannot say what the blend is, sorry)

bring stock to the boil, add spices to dry couscous and pour boiling stock over the grains, cover and let stand for 5 mins.
roast courgette and peas in the oven until desired tenderness is acheived.
fluff the couscous and continue to mix occassionally to cool down the grains.
add the apricots and roasted veg. when the couscous has cooled add the pea shoots (as you don't want them to wilt).

lamb kabobs

1 lemon zested and juiced
1 lime zested and juiced
1/4C chopped fresh cilantro leaves
3T chopped fresh mint leaves
2t salt
1t ground cumin
1t paprika
1t freshly ground black pepper
1/4C olive oil
2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes with some of the fat attached

8 - 10 bamboo skewers soaked in water for 1 hour before use.

marinate all of the above for 2-4 hours.
skewer meat onto bamboo and grill/bbq/griddle on high for 10-15 mins.

assemble everything onto the plate, serve with warmed pita and enjoy the tastes of marrakesh.