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

Ingredients

• 6 tablespoons/90 milliliters extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• ½ teaspoon chopped fresh mint leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 red or yellow bell peppers, quartered, cored, and seeded
• ½ pound/225 grams baby zucchini, trimmed and halved lengthwise
• 1 pound/455 grams asparagus
• 1 boneless leg of lamb, about 1½ pounds, trimmed of excess fat, cut into 1½-inch cubes
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon minced garlic
• 1 cup/165 grams couscous
• 1¾ cup/420 milliliters water
• ¼ cup/35 grams toasted pine nuts