Lemon-Garlic Rubbed Lamb Kebabs with Bell Pepper Couscous

Lamb

¼ cup olive oil

6 cloves garlic, minced

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh rosemary

Zest of ½ lemon

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 pounds lamb loin, cut into 2-inch chunks

Sauce

6 ounces plain Greek yogurt

3 cloves garlic, minced

1 lemon, zested and juiced

1 tablespoon chopped fresh chives

1 small cucumber, peeled and finely chopped

Kosher salt and ground black pepper

Couscous

1 tablespoon olive oil

1 medium yellow onion, diced

1 green bell pepper, cored and diced

2 cups chicken broth

1 cup couscous

For the lamb: In a large bowl, mix together the olive oil, garlic, oregano, rosemary, lemon zest, salt and pepper. Add the lamb, toss to coat, massaging the rub into the meat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

When ready to cook, heat the grill to medium high.

While the grill heats, make the yogurt sauce. In a small bowl, mix together the yogurt, garlic, remaining lemon zest and juice, chives, cucumber, ½ teaspoon salt and ¼ teaspoon of pepper.

For the couscous: In a medium saucepan over medium-high, heat the oil. Add the onion and peppers, then saute for 5 minutes. Add the broth and bring to a simmer. Sprinkle in the couscous, then cover and remove from the heat.

To cook the lamb: Thread the meat onto kebabs. Use an oil-soaked paper towel held with tongs to coat the grates. Set the kebabs on the grates, close the cover and cook for 5 minutes, then turn and cook for another 2 to 3 minutes.

Fluff the couscous, then divide between serving plates. Set lamb kebabs over each serving of couscous and top with the yogurt sauce.

Serves six.

Nutrition values per serving: 790 calories, 51 g fat (17 g saturated, 0 trans), 30 g carbohydrates, 3 g fiber, 3 g sugar, 50 g protein, 150 mg cholesterol, 840 mg sodium.

Adapted from The Associated Press