Herbed Lamb Kabobs with Toasted Couscous and Vegetables | Red Meat Recipes | Weber PH

Herbed Lamb Kabobs with Toasted Couscous and Vegetables | Red Meat Recipes | Weber PH

www.weber.com

Keywords

  • Weber
View full recipe on www.weber.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.weber.com.

Share this recipe:

Cooking tools:

  • Grill
  • Skewer
  • Grill brush
  • Saucepan
  • Stove
  • Plate
  • Plastic wrap
  • Zip-top bag
  • Mixing bowl
  • Refrigerator
  • Pastry brush
  • Spoon

Ingredients

  • 90 milliliters extra-virgin olive oil
  • red wine vinegar
  • dried oregano
  • minced garlic
  • chopped fresh mint leaves
  • kosher salt
  • freshly ground black pepper
  • red or yellow bell peppers, quartered, cored, and seeded
  • 225 grams baby zucchini, trimmed and halved lengthwise
  • 455 grams asparagus
  • boneless leg of lamb, about 680 grams, trimmed of excess fat, cut into 4 centimeter cubes
  • extra-virgin olive oil
  • 165 grams couscous
  • 420 milliliters water
  • 35 grams toasted pine nuts

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This