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Sardinian Lamb Kabobs Over Couscous Recipe


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     Sardinian Lamb Kabobs Over Couscous

Category   Entrees - Maindishes
Sub Category   None
Servings   4
  Cabernet sauvignon

1/3cup(s) pine nuts
1 1/2pound(s) boneless leg of lamb, cut into 1 1/2-inch cubes
8 tablespoon(s) olive oil
2 teaspoon(s) dried thyme
4 tablespoon(s) lemon juice
1 onion, chopped
1 small head cauliflower (about 1 1/4 pounds), cut into small florets
4 cloves garlic, minced
2 teaspoon(s) salt
1/4teaspoon(s) saffron (optional)
3/4teaspoon(s) fresh-ground black pepper
1 cup(s) canned crushed tomatoes in thick puree
1 3/4cup(s) canned low-sodium chicken broth or homemade stock
1/2cup(s) currants
1 1/2cup(s) couscous
1/4cup(s) chopped fresh parsley

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Light the grill or heat the broiler. In a glass dish or stainless-steel pan, combine the lamb, 6 tablespoons of the oil, the thyme and 3 tablespoons of the lemon juice.
In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the cauliflower, garlic and 1/4 teaspoon of the salt and cook, stirring occasionally, until the cauliflower is golden, about 10 minutes. Add the saffron, if using, 1 1/4 teaspoons of the salt, 1/2 teaspoon of the pepper, the tomatoes, broth, and currants. Simmer until the cauliflower is tender, about 5 minutes. Stir in the couscous and parsley. Bring to a simmer. Cover, remove from the heat, and let sit for 5 minutes. Stir in the pine nuts and the remaining 1 tablespoon lemon juice.
Put the lamb on skewers. Sprinkle the kabobs with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the kabobs, turning and basting with the marinade, until the lamb is cooked to your taste, 6 to 8 minutes for medium rare. Serve the skewers on the couscous.
Wine Recommendation- Cabernet sauvignons from Friuli and Collio are often dismissed because they're light-bodied; however, their herbaceous flavors make them perfect for these kabobs

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