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Menu and Recipes

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   Day 1
   Day 2
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   Day 4
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lamb kebabs
Lamb Kebabs

summer couscous
Summer Couscous

 

Menu Plan for the week of August 2, 2013: Day 2 Recipes

Lamb Kebabs
Summer Couscous

Cooking time:  35 minutes plus 10 earlier      Cooking schedule: see below for instructions

    The lamb is marinated earlier in the day, making dinner a breeze.

Lamb and Vegetable Kebabs with Yogurt Dipping Sauce             Time: 45 minutes
   It does look nice to have the meat and vegetable on the same skewers - and you can do that if you partially pre-cook the vegetables.  I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly.  Serve on a bed of Summer Couscous, Minted Sauce on the side.

lamb shoulder, 14oz  (420gr) (or pork or beef), cut into 1 1/2" (3.75cm) pieces
1 red bell pepper
1 red onion
1 medium zucchini (courgette)
8 - 12 mushrooms, large enough to be skewered use more if they are small, mine were about 2" (5cm) across
8 large cherry tomatoes
6 - 8 skewers if wood, soak in water while lamb marinates

Marinade
3 tbs olive oil
2 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs sherry
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp garlic powder

Soak wooden skewers.
In large, deep bowl whisk together all ingredients for marinade.  Cut meat and add to the marinade; let marinate for 20 - 30 minutes or up to 4 hours. 
Clean pepper and cut into 1 1/2 " (3.75cm) squares.  Peel and cut onion into 8 wedges.  Cut zucchini into thick slices, about an 3/4 inch (2cm).  Clean mushrooms.  Add all vegetables to bowl with meat/marinade and stir to coat.
Cooking: Thread meat, mushrooms and tomatoes on 2 - 3 skewers, alternating.  
Thread peppers, onions and zucchini on 2 - 3 skewers, alternating.
Cook vegetable skewers on barbecue grill over direct heat for 10 - 15 minutes, turning once.  When vegetables start to brown move to indirect heat and cook for another 5 - 10 minutes. 
When you move the vegetable skewers, start to cook meat skewers over direct heat. Cook until meat is done to your liking.  We cooked ours for about 8 minutes, turning once
Remove and serve on a bed of Summer Couscous
Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done

Yogurt Dipping Sauce
1/3 cup (3oz (90gr) Greek or plain yogurt
1 tbs salad olive oil
1 tsp lemon juice
2 tsp snipped fresh mint leaves (spearmint)  if you don't have any, you could use 1 tsp dried mint or leave it out
2 tsp fresh snipped chives
1 tsp fresh snipped tarragon

Combine all ingredients in a small bowl.  Mix well and refrigerate until ready to use.  Serve with kebabs.  

Summer Couscous                                            Preparation and cooking time:  15 minutes
   Couscous is not a grain but a tiny semolina 'pasta'.  What is normally available is a pre-cooked product to which we just add boiling water or stock... making it very quick, perfect for summer, or anytime!

1/2 cup couscous
3/4 cup (6oz, 180ml) chicken stock
1/4 cup chopped red pepper
1/4 cup chopped zucchini (courgette)
2 tbs snipped chives
5 - 6 cherry tomatoes, halved
2 tsp good olive oil

Heat chicken broth to a boil.  Chop pepper and zucchini, snip chives and halve tomatoes. 
Put couscous, pepper and zucchini in a medium bowl.  When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it. 
Uncover, add chives, tomatoes and oil to couscous, fluff gently with a fork to combine and serve. 

Cooking Schedule: 35 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small saucepan, lid, deep bowl,
medium bowl, small bowl, skewers, barbecue grill
Earlier in day:
Make marinade in large bowl
Cut meat, add to marinade, refrigerate
Soak skewers if wood
Dinner time:
Light/turn on barbecue grill
Trim mushrooms, add to marinade
Cut zucchini, add to marinade, reserve 1/4 cup
Cut pepper, add to marinade, reserve 1/4 cup
Cut onion, add to marinade

Chop pepper, courgette for couscous, put in bowl
Add couscous to pepper, zucchini
Heat stock for couscous
Cut cherry tomatoes for couscous
Make vegetable skewers
Make meat skewers
Pour stock over couscous, peppers, zucchini, cover
Start to cook vegetable skewers
Snip  all herbs
Make yogurt sauce
Move veg off direct heat
Start to cook meat skewers
Finish couscous, arrange on platter
Remove skewers and
Serve... yogurt sauce on side